1/2 cup butter, softened
4 T almonds, blanched and ground
2 T fresh orange juice
2 t. fresh thyme leaves
1 t. orange zest
salt and pepper as needed
6 Salmon fillets, skin removed about 6 oz. each
1 lemon juiced
Olive oil
1.To prepare the orange-thyme butter, blend the butter with the ground almonds, orange juice, thyme, orange zest, lh teaspoon salt, and lh teaspoon pepper. Place on a piece of plastic wrap. Roll into a l-inch-diameter cylinder and secure the ends by twisting. Chill until firm, about 2 hours.
2. Preheat a gas grill to medium; leave one burner off. If you are using a charcoal grill, build the fire and let it burn down until the coals are glowing red with a moderate coating of ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
3. Season the fish with salt, pepper and lemon juice. Brush evenly with oil.
4. Grill each salmon fillet to desired doneness.
5. Top each fillet with a slice of the orange-thyme butter. Place into a hot oven or pass under the broiler just long enough to begin melting the butter.
6. Serve immediately.
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