Cilantro-Lime Salmon

The compound butter does everything. It goes on cold, after the salmon comes out of the oven, and melts into the flakes while the fish rests.

Why the cilantro matters here. Fat is the best carrier for cilantro's aromatics, and butter melting on hot fish is a gentle enough heat to release them without cooking them off.

Home kitchen · 4 to 6 servings

• 1½ cups Fresh cilantro, finely chopped
• 2½ lb Salmon fillet, skin on, portioned
• 8 oz Unsalted butter, softened
• 4 Limes, zest and juice
• 4 cloves Garlic, grated fine
• 1 lb Asparagus and cherry tomatoes, to roast alongside
• to taste Sea salt and black pepper

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Mash the softened butter with the chopped cilantro, lime zest, half the juice, garlic and salt. Roll into a log in parchment and chill until firm.
2. 2 Heat the oven to 425°F. Pat the salmon dry, season, and set it on a sheet pan with the asparagus and tomatoes.
3. 3 Roast 10 to 12 minutes, until the thickest part is just barely translucent at the center.
4. 4 Lay thick coins of the cold butter over the hot fillets and let them melt while the fish rests 4 minutes.
5. 5 Finish with the remaining lime juice and a shower of fresh cilantro leaves.