This is a very easy weekday meal that seems fancier than it is to cook and it's special enough for company. The butter sauce takes a few minutes to make but you can use it over several meals. First with fish and maybe tomorrow with steamed vegetables.
4 pieces fresh salmon fillets with skin. This is equal to about 1 pound. If you buy one piece of fish to cut into your own individual servings, choose a piece of fish that is about 1" thick throughout so that when you cut it into pieces they'll cook evenly in about the same amount of time.
If you'd rather poach the fish instead of pan cooking it, the sauce will still be a nice addition.
Canola or vegetable oil. About 1 tablespoon to lightly oil a grill or sauté pan.
- Lightly oil a grill pan and put on the stove and turn heat to high.
- Season salmon with salt and pepper.
- When pan is searing hot, place fish in pan, flesh sides down. Adjust heat to medium high/medium so that fish cooks quickly without burning, about 2 minutes.
- Turn fillets over and continue cooking until cooked through, about 2 to 3 minutes more. Time will vary with the thickness of the fish and how rare or well-done you like it cooked.
- Remove from pan and serve with lime butter sauce by spooning a little on the plate and serving extra on the side.
1 large garlic clove, finely chopped
1/4 cup fresh lime juice (do not use anything but fresh)
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 c.) unsalted butter, melted
Purée garlic with lime juice, salt and pepper in a blender or food processor until smooth. With motor running, add the melted butter and blend until emulsified, about 30 seconds.
Lime butter sauce can be made a day ahead and chilled, covered. Stir before using.
Recipes
Advice & Ideas
