Quote:
Originally Posted by Inmem58
I was thinking about smoking salmon for next weeks meal prep. I love a blackened salmon with burre blanc, it's the perfect combo.
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The easy lemon butter was equal parts lemon juice and melted butter, pepper, and a little Worcestershire sauce. Hit it with the immersion blender to get a good emulsion. It was quite good with the salmon. I'll have to try blackening sometime - wife doesn't like spicy, so this is just salt and pepper.