A great little topping for sear-roasted salmon! This butter freezes well, so no worries if you have a bit left over.
Lemon Ginger Butter
- 1/2 cup unsalted butter
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons freshly grated ginger
- 2 tablespoons minced chives
- 1 teaspoon soy sauce
Soften the butter, then stir in remaining ingredients. Refrigerate until firm. Compound butter can be kept refrigerated for several days or frozen for up to a month.