I don't know why I have never tried making a brown butter sauce before? If you've never had that before, it's just cooked butter in a pan that has turned a slightly golden color after awhile. This particular brown butter sauce was fantastic on this salmon and now I want to try making different flavored butter sauces with herbs.
I am always looking for salmon recipes and this one was a winner. I like salmon because 1. It is quick to make and 2. Salmon doesn't take long to defrost at all. I'll make homemade marinades or buy the store bought ones. I would like to find a good orzo recipe that goes with salmon. We just had this with some broccoli on the side.
Recipe from Cooking Classy
Yield: 4 servings
4 (6 oz) salmon fillets, rested at room temperature 20 minutes
8 teaspoon flour, divided
2 tablespoon honey, divided
zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)
2 tablespoon extra virgin olive oil
1 recipe Browned Butter Lime Sauce, recipe follows
Browned Butter Lime Sauce
6 tablespoon salted butter, diced
3 tablespoon fresh lime juice
1 clove garlic, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 teaspoon flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle ¾ teaspoon honey over each side of the flour coated salmon fillets.* Drizzle 1 tablespoon olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 ½ - 2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.
Browned Butter Lime Sauce
Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
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