Seared salmon with lemon “butter” sauce

November 23, 2009 at 3:43 pm Leave a comment

Seared salmon with lemon butter sauce over mashed potatoes, carrots, and leeks

Before we get into a whole TURKEY-fest, I thought it might be nice to take a minute and take a look at a quick, easy, delicious dish: Seared salmon.  With butter sauce?  Yes, there are totally acceptable and available replacements for dairy butter out there — try Earth Balance buttery spread.  It’s really the best.  And you can use it just like regular butter.  Keep one thing in mind, though.  They don’t yet have an unsalted version, so you’ll need to dial down the salt in your dishes.  Otherwise, it’s great.

Preheat your oven to 375°F.

Start with either a whole salmon steak or two salmon fillets (frozen are fine! Just make certain that it’s defrosted).

Heat a skillet over med.-high heat. I used a cast-iron pan, but anything will do.

Add a couple of tablespoons of olive oil to the pan until it is warmed, but not smoking.

Gently place the salmon down into the pan.  Let it sit there!  For about 2 whole minutes! Don’t move it!

Now stick that pan into the preheated oven and let it be for about 8-10 minutes (depending on how thick the fish is).

To make the “butter sauce”:

In a small sauce pan, melt 3 T. of “butter” over low heat, add in the zest and 1 lemon and the juice of half the lemon. Stir to combine.  Add 1 clove of minced garlic a little salt and pepper to taste.  Cook, stirring constantly until the garlic is fragrant.  You DO NOT want that garlic to burn — just to be wonderfully fragrant.

When the fish is done, take it out of the oven, flip it over onto your plates — it will have a gorgeous crust on that side.  Top with the “butter” sauce.

Serve it with whatever you like.  I’ve got some potaotes, carrots, and leeks all boiled together and mashed with a little vegetable stock (a take on Dutch stamppot), a lovely green salad, and some French Bread rolls.  Start to finish?  15 minutes!

So when you get sick and tired of turkey, try a little salmon.

 

Happy Thanksgiving, all!

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Entry filed under: Fish, Under.

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