4 Serves
30 Mins
Allow the butter to soften at room temperature until pliable.
In a food processor, combine the softened butter, cooking oil, fresh basil, and orange confit. Pulse until the mixture is smooth and thoroughly incorporated.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
9 µg / 120 µgVitamin B3
0 mg / 16 mgFolate
1 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
1 mg / 1,250 mgPotassium
6 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
971 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Season the butter mixture with salt and pepper to taste, pulsing briefly to combine.
Transfer the butter onto a sheet of parchment or wax paper, roll it into a log, and place it in the refrigerator to firm up.
Grill the salmon fillets until cooked through, then top each serving with a tablespoon of the chilled compound butter.
25
g95
g20
g
Yemeni
