Did you know that I have an unhealthy obsession with salmon? If you didn’t, then it’s about time that you all know. Serve it raw as a sashimi, or stacked on rice as a sushi, you name it, I’ll have it. Just last week I went out for dinner with my mom at this Japanese place nearby and decided to get a take-out for my sister at home. I ordered her this grilled salmon dish, because unlike me, she hates eating raw fish.
To my surprise, she loved it so much that she wanted to have the same thing for lunch the next day, the day after, and the day after that. Being a raw salmon lover, I wondered how good could this grilled salmon be. So just yesterday, I decided to order one for myself, which I happened to like so much that I couldn’t wait to recreate the dish as soon as I finish my last bite. Turns out there’s nothing like a piece of perfectly cooked salmon with a crispy, crunchy skin, perfectly complemented with the restaurant’s version of honey-soy sauce. Thus the recipe-hunting begun.
This recipe below was adapted from Betty Crocker’s recipe: Grilled Salmon with Lemon-Herb Butter Sauce. I opted for pan-searing because I simply didn’t want to go through all the grilling fuss, and it turned out just as good. I also wanted to have a light creamy sauce to go with the salmon, and this recipe just has it all. My plan was to add some portobello mushrooms and turn it into a creamy mushroom sauce. But I didn’t have any and I simply didn’t feel like rushing back to the supermarket and wait in line just to buy mushrooms, so that’s for next time. The dish was perfect either way.
Borge’s Olive Oil which I’m currently loving, lightly infused with fried garlic flavorI love to brush the salmon lightly with olive oil once it’s off the pan to get that light fruity taste
This makes such a great dish for a weeknight meal, doesn’t take long to prepare, and definitely worth pulling your pan-fry out of that kitchen drawer.
Pan-Seared Salmon with Lemon-Herb Butter Sauce
Recipe adapted from Betty Crocker
Makes 3 – 4 servings
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons COLD butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
Melt butter in a saute pan over low heat. Add finely chopped shallots. Season with salt and pepper. If you were going for mushroom sauce, add the mushrooms, cook for about 5 minutes until slightly softened. Pour in white wine and lemon juice, heating slowly. When the sauce has reached a velvety smooth consistency, sprinkle in the herbs, then remove from stove.
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
- Heat the pan-fry with some olive oil. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
- Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
- In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
- When pan is heated, place salmon, skin side up, over medium heat. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with the lemon butter sauce.