|Recipe from: steamykitchen|
Image credit: Jaden
Salmon with Magical Butter Sauce
“When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it can cause parts of the salmon to overcook.” Jaden
For the magical butter sauce:
1/2 cup butter
3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)
1 1/2 tablespoons balsamic vinegar
Salt and pepper
1 tablespoon minced herbs (like parsley, cilantro, basil, chives)
For the fish:
1 piece skinless salmon fillet, about 5-6 inches long
Salt and pepper
Vegetable oil, for cooking
Season the salmon with salt and pepper.
Roll the salmon.
Use kitchen twine to tie the salmon in 4 places, evenly spaced.
Make sure you tie it tight!
Cut between the twine to make 4 evenly sized pieces, about 1 1/4" thick.
Heat a large frying pan with some vegetable oil over high heat.
When hot, add the salmon steaks.
Cook for 2 minutes.
Turn the salmon over.
Cook an additional 1 minute.
Turn heat to medium-low, then cover pan loosely with tin foil.
Cook for 4-5 minutes, or until the salmon is cooked through.
Remove salmon to clean plate.
To the same pan on medium-low heat, add the Magical Butter ingredients.
Cook until bubbly and butter is melted, about 30 seconds.
Pour on top of the salmon.
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Licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0
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