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Serve 4
1/2 cup soft unsalted
butter
2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2
teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste
salt and pepper
4 6-ounce salmon fillets, boned
PREPARATION
Preheat oven
to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped
chives, mustard, lemon peel, salt and pepper until well blended.
Line a
baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil.
Place fillets skin side down on foil and spoon about one teaspoon of lemon
juice on each fillet. Season with salt and pepper.
Top each fillet with one
tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
