The salmon has a firm and abundant meat that is perfect for grilling and with this butter will be really delicious. To prevent the fish from sticking to the grill, once the grill is hot, use the spatula to remove any residue that the grill may have from previous cooking, even after washing. Then follow the instructions given here to grease the grill just before cooking. Lisa Lavery recipe
Ingredients
8 tablespoons of salt-free butter at room temperature
2 teaspoons lemon zest Eureka
1 tablespoon garlic, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 Eureka Lemons, halved
2 tablespoons canola oil
6 Salmon fillets
How to Prepare
Inside a bowl and with the help of a silicone shovel, work the butter until you get a untable texture. It integrates lemon zest, garlic, salt and pepper. Once everything is perfectly integrated, place the mixture on an aluminum foil box. Close and mold It so that you get a tube and end up winding the ends as if it were a sweet. Refrigerate for at least 30 minutes before use.
Turn on your grill and cook the salmon previously covered with oil, salt and pepper.
Once ready, remove and take your table decorated with a slice of lemon butter and pepper.
Enjoy a Cune Crianza de Rioja that is perfect with this kind of Mediterranean dishes.
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