Saumon au beurre aux herbes

Ingrédients

• 3 tablespoons unsalted butter, softened
• 2 tablespoons diced chives or tarragon leaves (Use fresh herbs, not dried)
• 1 orange, zested (zest only)
• 1/8 teaspoon sea salt
• 8 ounces salmon (2 fillets)
• pinch sea salt
• 1 tablespoon avocado oil (Or use another high-smoke point oil, such as canola)

Préparation

1. 1

   Put softened butter in a small bowl and beat with a rubber spatula.Add the chives (or tarragon), orange zest, and salt. Beat again until the herbs are completely covered with butter.Place the butter in the fridge while you prepare the salmon.

2. 2

   Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Pat salmon dry and sprinkle lightly with salt.Brush oil in an oven-safe pan or baking sheet. Place the salmon skin-side down in the pan.Slide the pan into the oven.Broil salmon for 6-8 minutes per 1" thickness, or until the fish is opaque and easily flakes apart with a fork.Do not flip the fish halfway through cooking.

3. 3

   When the salmon is done cooking, remove it from the oven.Top the fish with as much of the herb butter as you want and serve immediately.If you have leftover butter, refrigerate it and use within a week.