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. Pair the salmon with Columbia Winery Red Blend; its fruity, spicy notes complement the heat of the chile butter.
If your market is out of good salmon steaks, try substituting halibut steaks.
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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.
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