Grilled Salmon with Rosemary Compound Butter on a bed of Herb Roasted Potatoes (Serves 6)
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• 1 stick unsalted butter, room temperature
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon lemon zest
• Six salmon fillets, 6 oz each, skin on, scaled, pin bones removed
• 4 tablespoons olive oil
• Salt and pepper

In a small bowl, combine rosemary, lemon zest and butter. Mix thoroughly. Place in a piping bag. Pipe small flowers onto a dish, refrigerate until ready to use.

Prepare a medium hot fire in a charcoal grill. Rub the salmon with olive oil and sprinkle with salt and pepper. Brush the grill grate with vegetable oil. Place the salmon, skin side up over the medium hot fire. Cover the grill and cook on one side until grill marks appear. Turn over. Cook until the salmon is almost opaque, but still moist, about five more minutes.

Arrange salmon on a bed of sliced potatoes. Top each filet with a dollop of rosemary butter.

Herb Roasted Potatoes

• 2 lbs small red potatoes, cut into uniform thin slices
• 4 tablespoons olive oil
• 2 tablespoons chopped rosemary
• 1 tablespoon chopped thyme
• 1 tablespoon chopped parsley
• 1 tablespoon chopped garlic
• Salt and pepper

Preheat over to 400 degrees Fahrenheit.
In a large mixing bowl, toss potatoes with oil. Stir in herbs and seasonings, mix thoroughly. Arrange on a baking sheet. Roast for about 15 minutes. Using a spatula, turn potatoes to ensure that they are browning evenly. Return to oven for another 15 minutes until they are cooked through. Divide among plates by arranging in an overlapping circle in the center of the plate.


Recipe courtesy of In Good Taste Cooking School
231 NW 11th
503-248-2015