Hey, What’s Cookin’?
It’s sometimes a struggle to include fish on the weekly menu. What variety to cook, how to cook it, how to season it–so many questions, no great answers. We all know at least a dozen ways to cook chicken, but fish seems so…complicated. And really, it isn’t! It’s just a matter of cooking it more often to get more comfortable with it.
Today’s fish recipe is Salmon in Browned Butter. The salmon steaks are pan fried in browned butter infused with garlic and honey, then broiled for an extra golden, crispy and caramelised finish. The nutty browned butter cooks right into the salmon; honey and garlic give it an unusual and delicious flavor profile. Use the best quality pastured butter you can find; Kerrygold is widely available.
Salmon in Browned Butter
- 3 tbs pastured salted butter
- 3 tbs honey
- 2 cloves garlic, minced
- 1-2 tbs fresh squeezed lemon juice (or juice of half a lemon)
- 4 wild caught salmon steaks (about 8 oz each), skin left on
- lemon slices (cut from the other lemon half)
- Salt, to taste
- cauliflower rice, steamed and kept hot
- additional steamed vegetable or side salad
- Adjust an oven shelf at least 8-inches away from the heat element in your oven to prevent burning. Preheat the oven to Broil.
Place butter in a cast iron skillet or an oven-proof frying pan over medium heat. Cook butter, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
Pour in the honey and stir it into the browned butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
Add the salmon steaks to the butter in the pan; cook each fillet skin-side down for 3-4 minutes or until golden, while continually basting the tops with the pan juices. Season with salt and pepper, to taste.
Add the lemon slices around the salmon. Transfer the pan to your oven to broil for a further 5-6 minutes. Set a timer for 3 minutes, and keep a close watch from that point onward, until total broil time is up or the tops of the salmon are nicely charred. Remove from oven.
To serve, place a mound of cauliflower rice on each plate. Place each salmon filet on the rice and drizzle with a teaspoon of browned butter sauce from the pan. Serve with a green steamed vegetable or with a side salad.
Photograph via Pinterest