Planked Salmon With Basil Chive Butter Recipes

Steps:

• Blanch the basil in boiling salted water just until wilted, about 10 seconds, then drain and transfer to ice water. Drain again and squeeze dry. Chop roughly. Puree the basil, basil oil, ascorbic acid, and salt in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Add the butter, in tablespoon-size pieces, and puree until smooth and well blended. Taste and add more salt if desired. Transfer to a bowl and stir in the chives by hand. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the sheet into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

Steps:

• For Basil Chive Butter:.
• Blanch the basil leaves in boiling salted water just until wilted, about 10 seconds. (This will retain the color.).
• Drain and transfer to ice water.
• Drain again and squeeze dry in paper towels or dish towel. (The basil must be dry.).
• Chop roughly.
• Puree the basil with olive oil and salt, adding butter a bit at a time.
• Remove to a bowl and stir in chives.
• Chill until it can be molded.
• Form into 4 equal pieces.
• Chill until serving time.
• For Salmon:.
• Soak cedar plank(s) in water to cover for 45 to 60 minutes. (You may have to weigh the plank(s) down with a can.).
• Preheat oven to 400 degrees.
• Transfer plank to a foil-lined baking sheet.
• Brush bottom of salmon with butter and sprinkle with a bit of the seasoning.
• Place on the cedar plank.
• Brush top with butter and sprinkle with seasoning.
• Roast for 14 to 20 minutes, depending on thickness of salmon.
• Remove salmon to serving plates and top each piece with a piece of Basil Chive butter.

Steps:

• Soak your cedar plank in water for 20 minutes, flipping over halfway through soak time.
• While the plank is soaking, mix together butter, basil and minced garlic cloves, spread on salmon.
• Salt and pepper to taste.
• Heat your grill to low, or the right setting for your grill for fish.
• Take your cedar plank out of the water and place the salmon on top of the plank. Place it on the grill and cook for 20-40 minutes depending on how thick your salmon is.Grill with the lid closed.
• During the cooking time, if the plank catches on fire, spray it with water.
• Salmon is done cooking, when it flakes easily with a fork.
• *Note: Whenever I make this it normally takes around 30-45 minutes to cook on the grill. I constantly check it to make sure the plank doesn't burn & the salmon doesn't over cook.
• Make sure you have water on hand to spray the cedar plank with, so it doesn't catch on fire.

Steps:

• Prepare campfire or grill for medium heat. Place each fillet, skin side down, on a piece of heavy-duty foil (about 12 in. square). Mix melted butter, basil, lemon juice, salt and pepper; spoon over salmon. Fold foil around fish, sealing tightly., Cook on campfire or in covered grill until fish just begins to flake easily with a fork, 10-15 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.,