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Ingredientes
- 3 ounce Sweet Butter -- at room Temp
- 2 Tbsp. Basil Leaves -- Snipped
- 1 Tbsp. Tarragon Leaves -- Chopped
- 1 Tbsp. Chives, Chopped
- 1 Tbsp. Lemon Juice Coarse Salt Pepper, Grnd
- 3 Tbsp. Sweet Butter
- 4 x Salmon Steaks, 1/4" Thick
- 1 Tbsp. Peanut Oil
Direcciones
- Prepare the herb butter first. Cream the butter in a large bowl till it is smooth and soft. Add in the basil, tarragon and chives. Mix thoroughly. Add in the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Refrigerate30 min in a freezer or possibly 1 or possibly 2 hrs in a refrigerator. Preheat the broiler. Heat the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat source for about 6 min on the first side, 4 min on the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 167g | |
| Calories 1046 | |
| Calories from Fat 1031 | 99% |
| Total Fat 117.19g | 146% |
| Saturated Fat 67.89g | 272% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 737mg | 31% |
| Potassium 130mg | 4% |
| Total Carbs 2.73g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.58g | 0% |
| Protein 1.77g | 3% |
