- First make the herb butter. Place the Kerrygold butter in the bowl of a food processor
- Place the herbs into a bowl with the Kerrygold butter and beat the herbs into the softened butter
- Scrape the Kerrygold butter onto a sheet of silver foil, pat intoa sausage shape, roll up and chill in the fridge until needed
- For the salmon, add the olive oil to a non-stick frying pan and carefully wipe up any excess oil with kitchen paper - you don't want a lot of oil in the pan
- When the pan's hot, add the salmon, skin-side down first, and cook for 2-3 minutes, depending on the thickness of your salmon without moving it around at all. This will ensure the skin doesn't stick to the pan
- While the salmon is cooking, remove the Kerrygold butter from the fridge and slice off eight discs with a hot knife (using a hot knife creates a clean cut)
- Season with salt and freshly ground black pepper, then turn the fish over and cook for a further 1-2 minutes or so, until the salmon is cooked but still has a line of translucent, darker pink flesh in its centre.This slight 'undercooking' keeps the salmon moist and tender.
- To serve, lay the salmon on warm serving plates and top with a slice or two of green butter. Add a lemon wedge on the side and serve with buttered new potatoes and broad beans
Recipe from www.kerrygold.co.uk
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Herb butters can be frozen for up to a month, ideal to make and keep stored for when you need them
For the green butter: 225g/7oz Kerrygold unsalted butter, softened Small handful fresh parsley - chopped Small handful fresh chives - chopped Large handful fresh basil roughly chopped Rind of 1 lemon For the salmon: A drizzle of olive oil 4 portions salmon fillet, skin-on, about 170g/6oz each Salt and freshly ground black pepper To serve: A few sprigs of parsley and lengths of chives Kerrygold buttered new potatoes and broad beans Lemon wedges
Time: 10 mins Serves: 4 Nutrition: n/a