Salmon with Ginger-Soy Butter

from Cook This, Not That! by David Zinczenko and Matt Goulding

2 tbsp unsalted butter, softened

1/2 tbsp minced chives

1/2 tbsp grated fresh ginger

juice of 1 lemon

1/2 tbsp low-sodium soy sauce

4 salmon fillets (4-6 oz each)

salt and black pepper to taste

1 tbsp olive oil

Mix the butter, chives, ginger, lemon juice and soy sauce. Set aside.

Preheat a grill or grill pan. Season the salmon with salt and pepper and rub with the oil. Wipe the grill grates clean and rub with a paper towel dipped in oil. Add the salmon skin side down and cook for 4 to 5 minutes, until the skin is lightly charred and crisp.

Flip the fish and cook for another 2 to 3 minutes on the flesh side, until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (We believe salmon is best served medium, but if you want yours completely cooked, leave it on for another 2 to 3 minutes.)

Serve the salmon with a generous spoonful of the flavored butter, which should begin to melt on contact.

I had a hornets nest/hive in my grill that I didn't want to deal with so I ended up broiling our salmon.  My husband wasn't home to rate this but our boys loved it. I served this with rice and green beans.  I sautéed the green beans in a tsp or so of olive oil with salt and pepper, a little bit of onion, a slice or two of bacon broken into small pieces and a little minced garlic.

Two thumbs up!