To flavour the salmon in this recipe I made a herb butter by mixing lime zest and chopped coriander with softened butter then chilling and slicing into portions.
You can create any number of flavour combinations; basil and sundried tomato is nice too.
Herb butter is a great topping for grilled meat, fish or even a humble jacket spud.
It's brilliantly handy to keep a stash in the freezer so you can just whip them out when needed.
If you're mindful of calories just leave the butter out of the equation and put the herbs and lime zest directly onto the fish before barbecuing.
Lime and coriander salmon parcels
100g butter, room temperature
1 lime, zest and juice only
1 small handful coriander, leaves picked and finely chopped
4 salmon fillets
1. Put the softened butter in a bowl with the lime zest and finely chopped coriander leaves. Season with salt and pepper and then mix thoroughly to combine.
2. Turn out onto a sheet of cling film and then roll up into a sausage shape about 10cm long. Securely wrap and twist each end, then chill for at least 1 hour. Once firm cut into medallions about 2cm thick, and put on a piece of greaseproof paper in the fridge until ready to use. You will have some leftover which you can wrap in cling film and freeze.
3. When you're ready to cook the salmon, cut 4 squares of foil, brush with a little oil and then place a salmon fillet skin side down in the centre of each foil square. Squeeze a little lime juice over each fillet then top with a medallion of flavoured butter.
4. Wrap the salmon in their parcels by bringing up the sides to the middle and scrunching shut, leaving the fillet some space between it and the foil at the top so the fish can steam in the flavoured butter.
5. Place the parcels on the barbecue grill for 10 minutes.
Alternatively cook in the oven at 220C/200C fan/gas 7 for 10 mins.
6. Check one of the parcels to ensure the fish is cooked through and then serve with plenty of salad.
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