Sear-Roasted Salmon Fillets with Lemon-Ginger Butter

6 Tbsps. butter, well softened at room temperature
2 Tbsps. fresh lemon juice, warmed slightly
2 Tbsps. minced fresh ginger
2 Tbsps. snipped fresh chives
olive oil for the pan
4 salmon fillets, 5 ozs. each, skinned if you like, patted dry
salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger, and chives well. Set
aside at room temperature.
Heat the oven to 500 degrees. Set a large ovenproof skillet over
medium-high heat and add just enough oil to make a light film. Sprinkle
the salmon lightly with salt and pepper. When the oil is very hot, add the
salmon, skin side up, and cook until nicely browned, about 1 minute. Flip
the fish over and put the skillet in the oven. Roast for 2 minutes for
medium rare, 4 minutes for medium well. Check for doneness with the tip of
a knife. Remove the pan from the oven, transfer the fish to serving
plates, and immediately top the salmon with a dab of the lemon-ginger
butter.
Makes 4 servings.

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