Yield: Yields about 1⁄2 cup butter.
Servings: four to six.
The subtle spiciness of French Basque piment d’Espelette chile powder is perfect for this butter, though crushed red pepper flakes make a fine substitute. If your market is out of good salmon steaks, try substituting halibut steaks.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
the butter is amazing. adds great flavor without overwhelming the fish. another staple. and easy to keep butter for many other rounds of salmon meals.
We made this as part of Make it Tonight. It was wonderful and very easy to make.
Oh. My. Goodness. This is what all the guests said when they tasted this butter. And it's so nice to have something fancy but that comes out of the fridge, prepared in advance, with no stress at the last minute. I paired this meal with a simple risotto and a panzanella salad and it was lovely.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?