Scallions With Lemon Parsley Butter Recipes

Steps:

• In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.
• Heat cream in a small saucepan until reduced by half. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.

Steps:

• Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts.
• Cook scallions in a deep 12-inch skillet of boiling salted water until just tender, 4 to 5 minutes.
• While scallions are cooking, stir together butter, zest, parsley, salt, and pepper.
• Drain scallions in a colander, then arrange in a shallow serving dish and gently brush with lemon parsley butter.

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

Steps:

• Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.

Steps:

• Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
• In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
• Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
• Eat the salmon with a spoonful of sauce and a squeeze of the lemon.