1 tablespoon butter
1 tablespoon olive oil
1 pound salmon fillet, skin still on
Salt and pepper, to taste
1/2 cup fresh basil, firmly packed
1/4 cup olive oil
Using a fine mesh sieve, strain the basil mixture through the sieve, allowing the olive oil to drip into a small bowl. Press down on the basil leaves remaining in the sieve to release all the juices.
Cover and refrigerate the oil.