Wild Salmon With Savoury Herb Butter Recipe from Country Grocer


Wild Salmon With Savoury Herb ButterRecipe by Chef Heidi Fink A simple preparation for moist and delicious salmon every time, and my family’s favourite sauce to serve with fish. Ingredients Savoury Herb Butter 45 ml (3 Tb) minced fresh chives 22 ml (1-1/2 Tb) butter 60 ml (4 Tb) minced fresh parsley or dill, or a mix Zest of 1 lemon 1 very small clove garlic, grated or pressed 15 ml (1 Tb) fresh lemon juice 2.5 ml (1/2 tsp) soy sauce 30 ml (2 Tb) mayonnaise Salmon 4 skin-on salmon fillets, about 115 g to 175 g ounces each and 2.5 cm thick 30 ml (2 Tb) butter or oil Salt and pepper Directions Sauce: make the sauce first. Place chives and butter in a small pot, place on the stove and turn heat to low. Once the butter has melted and the chives smell fragrant, remove from heat and scrape mixture into a small bowl. Add the parsley or dill, lemon zest and garlic, mixing well. Allow to cool completely, then mix in the lemon juice, soy sauce, and mayonnaise. Taste and adjust salt and lemon, if necessary. Keep in the refrigerator until ready to use. Salmon Heat one large or two medium cast iron skillets over high heat. (Alternatively, use any skillet with a heavy bottom and even heat distribution) Heat for several minutes until the pans are very hot. Add 1 Tb of oil to each skillet and then add two salmon fillets, skin-side down, to each skillet. Sprinkle the tops of the salmon generously with salt and pepper. Reduce the heat to medium or medium-high (depending on how crusty you like your salmon skin). Cook, without moving the fish pieces, about 2 minutes, or until you see that the fish is opaque to slightly less than half-way up the sides. Flip each piece of salmon, making sure there is oil in the pan where the salmon will land again. Cook, without moving, for between 2½ and 4 minutes, depending on desired doneness As soon as the salmon is done, transfer to a serving platter immediately, with a dollop of this sauce on each piece. The sauce will melt into the salmon. Delicious!

Directions

Sauce: make the sauce first. Place chives and butter in a small pot, place on the stove and turn heat to low. Once the butter has melted and the chives smell fragrant, remove from heat and scrape mixture into a small bowl. Add the parsley or dill, lemon zest and garlic, mixing well. Allow to cool completely, then mix in the lemon juice, soy sauce, and mayonnaise. Taste and adjust salt and lemon, if necessary. Keep in the refrigerator until ready to use.

Salmon
Heat one large or two medium cast iron skillets over high heat. (Alternatively, use any skillet with a heavy bottom and even heat distribution) Heat for several minutes until the pans are very hot. Add 1 Tb of oil to each skillet and then add two salmon fillets, skin-side down, to each skillet. Sprinkle the tops of the salmon generously with salt and pepper. Reduce the heat to medium or medium-high (depending on how crusty you like your salmon skin).

Cook, without moving the fish pieces, about 2 minutes, or until you see that the fish is opaque to slightly less than half-way up the sides. Flip each piece of salmon, making sure there is oil in the pan where the salmon will land again. Cook, without moving, for between 2½ and 4 minutes, depending on desired doneness

As soon as the salmon is done, transfer to a serving platter immediately, with a dollop of this sauce on each piece. The sauce will melt into the salmon. Delicious!

Wild Salmon With Savoury Herb ButterRecipe by Chef Heidi Fink

Ingredients

Directions