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Grilled Salmon with Herb Butter

Recipe Information

Ingredients

• 1 lime, zest and juice
• 125g butter, lightly softened
• 2 x 15ml spoons Birds Eye Mixed Herbs for meat and fish
• 15ml spoon olive oil
• 4 skinless salmon tail fillets, approximately 150g each

Method

Place half the zest and lime juice in a bowl with the lightly softened butter and the mixed herbs, beat together until smooth, cover and chill until required.

Mix the remaining lime juice with the olive oil and set aside.

Preheat the grill to medium heat. Wash and pat dry the salmon fillets using absorbent kitchen paper. Brush both sides of the fillets with the oil and lime juice mixture. Place under the preheated grill and cook for 4-5 minutes until lightly golden, turn the fillets over and cook for a further 2-3 minutes until cooked through.

To serve: Place each fillet on a warm serving plate, dot each with herb butter, sprinkle with the remaining lime zest.