Monday, 8 February 2016

Burnt Butter Salmon

Salmon, like all fish, should be cooked simply. A quick pan fry or bake, with just a few ingredients, is really all you need to do to cook the perfect piece of fish. If you make it too complicated, adding rich and highly flavoured ingredients you can mask the delicate flavours and textures so, in my opinion the simpler the better is the way to go with any fish.

The nutty flavours of brown or 'burnt' butter mixed with zesty fresh lime juice are an amazing combination for salmon. A simple and easy way of cooking and serving it with a green salad or a few seemed vegetables such as asparagus, sugarsnap peas or just a little purple sprouting broccoli makes for a tasty health meal.

I'm not going to give you a recipe today just a few notes on what I did.......this is just such a simple way of cooking a trying to make a 'recipe' out of it would just be wrong.....

Simply place a large knob of butter into a non-stick pan - probably about a tablespoon per fillet - and let it melt over a medium heat, swirl it around and watch it like a hawk. You want it brown but don't let it burn and go black (I know my post title says burnt but that's just a name not an instruction!)

When the butter starts to foam lay your salmon fillet top side (flesh side) down in the butter and let it colour - this will take just a few minutes - flip it over, squeeze on the juice of a lime, turn the heat down to a low/medium simmer and cover the pan with either a lid or some foil.
Let the Salmon cook for a maximum of five minuets or until the flesh is springy and pulls away slightly. This will depend on the thickness of your fillet.

Season with a little salt and pepper, then serve straight away with the side dish of your choice.

A little mayonnaise mixed with the zest of a lime is a great accompaniment to the salmon.

Have a great start to you week
Love Lizx