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1
First Make Butter.
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Maitre' D' Butter :.
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Place the softened butter in an electric mixer.
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Add the garlic.green onions, and parsley.
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Using the paddle attachment, mix at low.
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speed until well blended.
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Gradually add the wine and continue to mix until completely incorporated.
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Increase mixer speed to high and beat for 30 seconds.
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9
Roll butter mixture into one pound logs on parchment paper.
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Wrap the parchment paper logs with foil.
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Or store in clean containers in the refrigerator for up to four days or in the freezer for up to six months.
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12
Serves up to 20 servings.
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13
Now The Main Course:.
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14
Wash all fresh produce under cool, running water; drain well.
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15
Season the salmon fillet with salt and pepper and grill on a char-grill to desired doneness.
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(Final internal cooking temperature must reach a minimum of 145F held for minimum of 15 seconds.)
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Add 2 ounces of the Maitre D butter to a heated saute pan.
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Add Sliced onions and Sliced peppers and cook until heated through.
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Add the heavy cream and cooked linguine.
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20
Reduce the cream by half.
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Place the pasta mixture in pasta bowl.
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22
Place the grilled salmon on top of the pasta and garnish with shaved Parmesan cheese and bias sliced chives.
