GARLIC LEMON BUTTER
This tangy flavored butter offers a nice change from plain butter and gives a refreshing new taste to an ear of corn. When I serve this on the side during fresh corn season, the same question always gets asked-"What's in the butter that makes it so delicious?" -Margie Wampler, Butler, Pennsylvania
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, beat all ingredients until blended. Refrigerate up to 1 week or freeze up to 3 months.
Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LEMON HERB BUTTER
This was an accidental compound butter that is refreshing and delicious on rolls, stuffed into the skin of a turkey before cooking, or added to steamed vegetables.
Provided by Karin Landers
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 0.3 g, Cholesterol 24.4 mg, Fat 9.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 5.8 g, Sodium 16.8 mg, Sugar 0.1 g
PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE
Steps:
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.
LEMON-HERB COMPOUND BUTTER
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1/3 cup
Number Of Ingredients 8
Steps:
- In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.
LEMON GARLIC BUTTER
Make and share this Lemon Garlic Butter recipe from Food.com.
Provided by Margie99
Categories Very Low Carbs
Time 5m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients into a food processor and process/blend until smooth, about 4 minutes. Will keep covered, in the fridge for at least a week.
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER
As I watched Food Network's Ina Garten make Salmon Nicoise, I was inspired to use the technique of smoothing a thick marinade over salmon filets before roasting. Her marinade is olive oil-based, whereas mine is butter-based and resembles herb butter. My husband was returning from a business trip, so I wanted to surprise him with an elegant dinner. I served this dish alongside lemon-roasted asparagus and roasted garlic smashed potatoes. Needless to say, he was very pleased. Hope you enjoy as well!
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
- Arrange salmon filets skin-side-down in a baking pan.
- Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
- Roast for 12-15 minutes or until fish flakes easily when fork-tested.
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