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Sear-roasted salmon fillets with lemon ginger butter from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

  • chives
  • ginger
  • lemons
  • salmon fillets

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

Notes about this recipe

  • kari500 on September 02, 2012

    I'm one of the big fans of this. I love having a compound butter in the freezer for days when getting a nice dinner on the table is a bit harder. I have had success using this on other fish besides salmon - I believe I used flounder.

  • L.Nightshade on January 18, 2012

    I made this recipe using tuna. I can see that this might suit salmon a bit better than tuna, but it was very good. It did take bit of stirring to incorporate the lemon juice, but it ended up smooth and fully combined. I can see making a little tub of this to keep on hand for summer fish grilling. Some CH posters used zest instead of the juice to good effect.

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