Saddle up and say "howdy" to this simple but well-spiced butter sauce. It's the perfect flavor enhancer for those old favorites, salmon and broccoli. Home on the range never tasted so good.
- 11⁄3 lbs 600 g salmon cut into portion pieces
- 1 tablespoon 1 tablespoon butter
- salt and pepper
- 1 lb 450 g broccoli
Cowboy Butter Sauce
- 7 oz. 200 g butter
- 1 1 scallionscallions
- 2 2 garlic clovegarlic cloves
- 2 tablespoons 2 tablespoons Dijon mustard
- 2 tablespoons 2 tablespoons finely chopped fresh parsley
- 2 tablespoons 2 tablespoons finely chopped fresh chives
- 1 tablespoon 1 tablespoon cider vinegar
- 1 tablespoon 1 tablespoon grated fresh horseradish
- 1 teaspoon 1 teaspoon dried thyme
- 1 teaspoon 1 teaspoon paprika powder
- ¼ teaspoon ¼ teaspoon ground black pepper
- 1 pinch 1 pinch cayenne pepper
- Season the fish with salt and pepper. Fry in butter for a couple of minutes on both sides.
- Boil the broccoli in a pot with lightly-salted water until fork-tender. Drain. Keep warm.
- Melt the butter for the sauce in a saucepan over medium heat. Add the remaining ingredients and let simmer for a couple of minutes.
- Whisk until the sauce thickens. Lower the heat towards the end. If the sauce doesn't reach the desired consistency, just whisk again.
Cooks choice—the salmon can be baked, grilled (to keep the smell out of the house), or even poached by simmering it in lightly-salted water if you prefer.