Yesterday, we had some impromptu guests come over for an easy casual dinner. LOVE SUMMER! My husband wanted to do his regular easy grilling favorite, beer can chicken, so to accompany that I made our favorite black bean, corn, and avocado salad in a lime-garlic vinaigrette. My guests brought a very-currently-trendy watermelon dish, a watermelon-feta-tomato salad, and we also had a Caesar kale salad. But a couple of the guests don’t eat chicken, so they brought some salmon to throw on the grill. What easy way to oomph it up a bit without too much extra work? Compound buttah, baby!
Compound butters are a versatile flavor-booster to any dish, particularly meats and seafoods, on grilled dishes, but also added to any simple vegetable side dish. Last night we had a slice or two of the butter on that simple grilled salmon. I had whipped it up (literally) recently because I had some very good quality butter that I wanted to use up before it lost its freshness. And I had a half bunch of tarragon left that was starting to look sad and wimpy on my kitchen window sill now that it’s July in Texas!
Though the salmon got a little overcooked on the grill, all the guests loved the flavor that the butter lent to an undressed piece of protein that otherwise would have been mundane with the meal. I cannot wait to try the rest of my butter with some scallops!