We’re into the early days of summer here in Australia and the cicadas are now in constant song. Announcing to us that predictable warmth is finally here. Their distinctive sound transports my somewhat musing mind all too readily across to the South of France, where memories of their almost deafening din comes part and parcel with walks amongst idyllic coves filled with water of the most beautiful, crystal clarity to luxuriating au bord de la mer with a bottle of rosé and rustic Meditteranean fare. Unsurprisingly, food and wine are never far from my thoughts… The same goes for France.
With the South of France being unattainable (and in winter) at present, we will settle for dining al fresco on our back deck, with the much loved barbeque doing a fabulous job of cooking our dinner. I can assure you that fresh fish, cooked to perfection, alongside a chilled glass of wine will taste delicious no matter where you are in the world… though if you close your eyes for a moment and let your mind relax, you just might be able to picture the beautiful little boats with Cassis written across their sterns and hear the clank of petanque boules in the park by the water’s edge.
Grilled Fillets of Salmon with Compound Butter
- 2 Large Salmon Fillets (approx 600g in total)
- Good Quality Olive Oil
- Sea Salt & Black Pepper
Flavoured/Compound Butter
- 125g Unsalted Butter (room temperature)
- 1 Clove Garlic (crushed)
- Handful of Fresh Flat-Leaf Parsley (finely chopped)
- Zest and Juice of ½ a Lemon
- Sea Salt & Black Pepper
Place the salmon into a baking dish and rub a little olive oil, salt and pepper over each fillet and be sure to check that all bones have been removed (a small set of craft pliers is ideal for this purpose). I usually remove the salmon from the fridge about an hour before cooking to allow it to come to room temperature.
For the Compound Butter, mix together all ingredients in a small bowl until well combined. Roll into a log shape and wrap up in some baking paper/parchment. Place in the fridge, until ready to serve. Any left-over butter can be wrapped up in foil and frozen, ready for next time. I often double the quantity to have a good stash of flavoured butter on hand for adding to all manner of grilled meat and vegetables.
Pre-heat the BBQ (or oven) to 200°C.
Cook, skin-side down, for approximately 15-20 minutes (with the BBQ hood down), until cooked to your liking. Allow a resting period of 5-10 minutes before serving.
Perfect served on a bed of rice (see here for a few tips), with seasonal greens, along with a slice of the compound butter to gently melt away over the top of the salmon.
Cooking Notes:
- A range of other herbs, spices and flavourings can be added to the butter to suit the meat or vegetable you plan to use this with.
- I often use Ocean Trout instead of Salmon, depending on which looks best on the day.
- Lovely with a glass of chilled rose wine!
Gather & Graze 