Grilled Salmon with Mustard Butter

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                            FOOD FUNNY
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Here's a good one from Sharon Mitcheltree:

I was in a department store when I heard on the public-address system
that the optical department was offering free ice cream. I headed down
the escalator to take advantage of the offer, trying to decide on
vanilla or chocolate. I was nearly drooling when I got to the optical
section and said to the clerk, "I'm here for my ice cream."

"Ice cream?" came the reply. "Sorry. What we have is a free eye screening."

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                            TODAY'S RECIPE
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Consider this recipe more of a suggestion rather than a true recipe
because just about any fish can be substituted for the salmon, and the
butter goes equally well on grilled beef, chicken, and pork.

Grilled Salmon with Mustard Butter

4 oz (125 g) unsalted butter at room temperature
3 Tbs (45 ml) Dijon-style mustard
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) chopped chives
2 Tbs (30 ml) chopped parsley
1 Tsp (5 ml) fresh lemon juice
Salt and freshly ground pepper to taste
4 - 6 salmon steaks or fillets, about 6 - 8 oz (175 - 225 g) each
2 Tbs (30 ml) olive oil

Combine the butter, mustards, herbs, lemon juice, salt, and pepper in a
small bowl. Roll the mixture into a log about 4 inches (10 cm) long and
wrap in plastic wrap. Refrigerate until firm. Rub the salmon steaks with
the olive oil and season with salt and pepper. Place on a grill over
moderate heat and cook, turning once, until the flesh is firm to the
touch and opaque throughout. Place a 1/2 inch (1 cm) thick slice of the butter on each portion.
Serves 4 to 6.
Received on Thu May 13 10:01:20 2010