Well it is that time again! Salmon Season is here. Dozens of fishing boats dropped lines into calm waters along our beautiful California coast Thursday in hopes of bringing the year's first locally caught salmon to market by this weekend!
Fire up the Barbie Mates!
Here is a fantastic and easy recipe for Salmon.
Grilling is a great way to cook salmon. However if you're a fan of a bit of crispy salmon skin, then you can pan sear. A quick chile-lime butter sauce adds a fantastic fresh flavor boost! Serve alongside simply prepared vegetables - asparagus works well.
Ingredients:
Center-cut fresh, wild salmon fillets, each weighing 6 ounces, removed of pin bones
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter + 1 stick chilled butter, cut into 1-inch cubes
2 cloves garlic, peeled and minced (about 1 1/2 teaspoons)
1 teaspoon chile powder or ground chile,
1 teaspoon smoked paprika (Love, Love Paprika)
1/4 cup lime juice
Instructions:
Generously
season the salmon with salt and pepper. Over medium heat, heat the olive oil in a large skillet add the salmon fillets skin side down, and cook until the
skin crisps and releases easily from the pan, about 5 minutes. Flip and
cook on the flesh side until done, about 3 to 5 more minutes for medium rare. Cook longer if you like for more well done. (7 to 10 minutes)
Remove from the pan; set aside while you make the sauce. Heat the 2 tablespoons butter in a small saucepan over medium heat until foaming. Add the garlic, chile powder, smoked paprika, a few pinches of salt and a grind of pepper. Cook until fragrant, about 1 minute. Add the lime juice and bring to a boil. Turn heat down to low, and whisk in the butter one cube at a time, adjusting the heat so the butter becomes creamy rather than simply melting Taste and adjust for seasoning. Spoon over salmon fillets and serve immediately.
Steam some asparagus and Wha La! Dinner is served...Your body will thank you later!
Oh, Sparkling water with a slice of lemon, Nails it!
