Dill is a wonderful complement to salmon. Today for lunch, I grilled up a salmon fillet, and served it with butter infused with dill. It’s easy to make, and really adds something special to such a simple dish.
All that’s required to make a compound butter is room temperature butter, a little salt, and herbs. For mine today, I used just a dry dill, which still has plenty of flavor, and is easily accessible in the winter. To make other compound butter with different herbs and flavors, such as basil, thyme, and garlic, I suggest using fresh.
Dill Compound Butter
2 sticks unsalted butter, at room temperature
2 tablespoons dry dill, or 4 tablespoons fresh dill
1/2 teaspoon salt (If using salted butter, add only a 1/4 teaspoon)
Mix all ingredients with an electric mixer until well blended. Wrap in parchment paper, and refrigerate until firm. Freeze anything not used within 2 days.