Lime herb butter took a simple oven-baked salmon fillets to somewhere unique. First I thought that the green butter, made with butter, lime zest and juice, fresh ginger, fresh cilantro, and a pinch of
Piment d'Espelette (the original recipe called for cayenne pepper, instead), had a taste of south Asia. My second thought was a taste of Caribbean. The recipe came from The New York Times. My butter was somehow larger round than our salmon fillets' width, which made a little silly look.
J thought the dish was nice although the butter should be soften more to spread on fish easily. I guess I could take the butter out from freezer earlier. The side was asparagus and
risotto alla Milanese. This dinner looked very springy. Can't wait to repeat it when spring comes.
