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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 Salmon Filets
Season the fish with Salt, Pepper, Garlic Powder
Heat pan and drizzle with olive or avocado oil in pan on a medium heat until you see a sheen in the pan and it starts to ripple. Put fish skinned side down and cook until you start to see the sides of the fish turn opaque. Flip the fish and continue to cook, basting the fish with the oil until desired doneness (internal temperature around 140 degrees in the thickest part of the filet). Remove from pan and allow to rest.
Sauce: While the pan for the fish is heating, in a smaller pan, add squeeze juice from one lemon, letting it simmer until it stops bubbling. Add compound butter in the pan. Allow to melt completely and continue stirring not allowing it to boil. Take off heat and stir occasionally while fish is cooking. Spoon sauce over fish.
Compound butter:
1 shallot
4 cloves garlic
1 cup parsley leaves (stems removed)
2 tsp fresh thyme
1 tsp kosher salt
8 oz. unsalted butter (softened)
4 tbsp extra virgin olive oil
zest and juice of half a lemon
Place items in a food processor in the order listed and pulse until each ingredient is chopped before adding the next ingredient. THE BUTTER SHOULD BE SOFT BEFORE ADDING.
Once it is all mixed, then form it.
Place wax paper or plastic wrap on counter, and spoon the mixture out of the chopper, and onto the middle of your paper, or plastic wrap. Then begin to roll it into a shape of a sausage. refrigerate for 2 hours before using.
Store in refrigerator for up to 10 days, freeze for up to 6 months.
Great served with couscous and a green salad.
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Salmon with a Lemon Butter Sauce
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 Salmon Filets
Season the fish with Salt, Pepper, Garlic Powder
Heat pan and drizzle with olive or avocado oil in pan on a medium heat until you see a sheen in the pan and it starts to ripple. Put fish skinned side down and cook until you start to see the sides of the fish turn opaque. Flip the fish and continue to cook, basting the fish with the oil until desired doneness (internal temperature around 140 degrees in the thickest part of the filet). Remove from pan and allow to rest.
Sauce: While the pan for the fish is heating, in a smaller pan, add squeeze juice from one lemon, letting it simmer until it stops bubbling. Add compound butter in the pan. Allow to melt completely and continue stirring not allowing it to boil. Take off heat and stir occasionally while fish is cooking. Spoon sauce over fish.
Compound butter:
1 shallot
4 cloves garlic
1 cup parsley leaves (stems removed)
2 tsp fresh thyme
1 tsp kosher salt
8 oz. unsalted butter (softened)
4 tbsp extra virgin olive oil
zest and juice of half a lemon
Place items in a food processor in the order listed and pulse until each ingredient is chopped before adding the next ingredient. THE BUTTER SHOULD BE SOFT BEFORE ADDING.
Once it is all mixed, then form it.
Place wax paper or plastic wrap on counter, and spoon the mixture out of the chopper, and onto the middle of your paper, or plastic wrap. Then begin to roll it into a shape of a sausage. refrigerate for 2 hours before using.
Store in refrigerator for up to 10 days, freeze for up to 6 months.
Great served with couscous and a green salad.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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