Salmon With Orange Basil Butter Recipes

SALMON FILLETS WITH ORANGE BASIL BUTTER

Steps:

• Heat gas grill on medium-high or charcoal grill until coals are ash white.
• Combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
• Place fish onto grill. Grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes).
• To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves if desired.

WHOLE SALMON "SLASHED AND STUFFED" WITH BASIL BUTTER

Steps:

• Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.
• Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.
• Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more.
• Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.

WHOLE ROASTED SALMON WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400 degrees. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.
• Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon's skin, about 3 inches apart, on each side of fish. Season salmon cavity with salt and pepper.
• Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.
• Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.