A perfect topping for grilled salmon, this Asian-inspired compound butter balances the heat of wasabi and the richness of dairy to add moisture and depth to your fish.
- ½ cup (1-stick) Challenge European Style Unsalted Butter, softened
- 1 Tablespoon prepared wasabi paste
- 1 Tablespoon rice vinegar
- ½ teaspoon sesame oil
- ¾ teaspoon grated fresh gingerroot
- 2 Tablespoons chopped fresh chives
Butter should be at room temperature. Cream butter in small bowl using a fork or electric mixer.
Gradually blend in wasabi paste, rice vinegar, sesame oil, and gingerroot. Stir in chives.
Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.
Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.
Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled salmon or add to fresh cooked green beans or asparagus.
Allow butter to melt and form a sauce.