Garlic Butter Salmon recipe

• 분량: 4 servings
• 활동 시간: 5 minutes
• 총 시간: 13 minutes

재료

4 salmon fillets (180g/6oz each), skinless and boneless)

1/2 tsp salt (, cooking / kosher)

1/4 tsp black pepper

1 1/2 tbsp olive oil

1 tbsp garlic (~2 cloves) (, finely minced by hand (don't use a garlic press)

90g / 6 tbsp salted butter (, cut into cubes (or unsalted + 1/4 tsp salt)

1 tsp lemon juice (, plus more to taste)

2 tsp parsley (, finely chopped)

방향

Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.

Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.

Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.

Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.

Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F. (See Note 2 for internal temperatures)

Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.

Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

영양 정보

• 칼로리: 464 kcal
• 지방 전체: 35 g
• 포화 지방: 14 g
• 트랜스 지방: 1 g
• 콜레스테롤: 147 mg
• 나트륨: 531 mg
• 탄수화물 전체: 1 g
• 식이섬유: 1 g
• 총 당류: 1 g
• 단백질: 36 g