Grilled salmon with lemon and herb butter sauce
- 4 Salmon fillets
- 2 tbsp Kerrygold butter
- Salt and pepper
- 150 gr Kerrygold Butter
- 1 small onion, finely chopped
- 100 ml dry white wine
- 2 tbsp lemon juice
- 1 tsp grated lemon rind
- 1 tbsp chopped chives
- 150 ml cream
- Salt and white pepper
- Parsley and lemon slices for garnish
To make the sauce melt Kerrygold butter in a pan and gently cook the onion until soft. Add wine, lemon juice rind and chives and simmer for 2 minutes. Slowly add cream and continue to simmer until sauce thickens. Season with salt and pepper. Keep sauce warm while salmon is cooking.
Season the salmon fillets with salt and pepper, dot with Kerrygold butter and grill until cooked through. Serve with the buttery sauce and garnish with lemon slices and parsley.
(Note: If the sauce starts to separate, beat vigorously until smooth or add a little more cream)