Instructions

1. 1

   Let the butter reach room temperature.

2. 2

   Add butter, oil, basil, and orange confit to a small food processor.

3. 3

   Mix for a few minutes until everything is mixed throughly.

4. 4

   Season butter with salt and pepper.

5. 5

   Roll butter in parchment or wax paper and let harden in the fridge.

6. 6

   Add 1 tablespoon (or less) to each serving of grilled salmon.

7. 7

   Freeze remaining butter and use at a later date.