Lemon-Dill Butter
Make Lemon Dill Compound Butter and melt on grilled salmon and vegetables like asparagus. Stores great in the freezer for months!
Servings: 12
Calories: 70kcal
Ingredients
Lemon Dill Butter
- ½ cup butter softened
- 2 tablespoons fresh dill chopped
- 1 pinch kosher sea salt
- 1 fresh lemon juice and zest
Instructions
Mix Lemon Dill Butter
- In a small bowl, place the butter, fresh dill, zest of one fresh lemon, one squeeze of lemon juice, and a pinch of salt.
- Mix until combined using a small spatula, place on a piece of plastic wrap or parchment paper.
- Push the lemon dill butter into a long roll shape using the plastic wrap or paper to get it about an inch wide in a long roll. Twist the ends closed.
Storage Tips For Lemon Dill Butter
- Place in fridge to firm up and use that day.
- Slice into coins, and serve over grilled fish, potatoes, or asparagus.
- Will keep in the freezer for up to two months. Wrap well and store in a freezer zip top bag.
Notes
How To Use Lemon Dill Butter In Other Recipes?
- slather on corn on the cob
- melt over shrimp or lobster
- toss into fresh pasta
- butter over hot bread
- try it on any fish dish
- use on hot grilled steaks
- stir into hot mashed potatoes
- goes very well with grilled chicken
- add to sauces for a glossy finish
- place it on grilled vegetables
How To Store Lemon Dill Compound Butter?
- Wrap in parchment paper and keep in a ziplock bag in the freezer for up to 4 months.
Nutrition
Serving: 12g | Calories: 70kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 4.8mg | Calcium: 5mg | Iron: 0.1mg