Sear-Roasted Salmon Fillets with Lemon-Ginger Butter
by Isabelle Alexandre
Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.
Serves four.
To learn more, read the article:
Sear-Roasting for Crisp and Juicy Results
6 Tbs. butter, well softened at room temperature
2 Tbs. fresh lemon juice, warmed slightly
2 Tbs. minced fresh ginger
2 Tbs. snipped fresh chives
Olive oil for the pan
4 salmon fillets (5 oz. each), skinned if you like, patted dry
Salt and freshly ground black pepper
In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.
Heat the oven to 500°F. Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film. Sprinkle the salmon lightly with salt and pepper. When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. Roast for 2 minutes for medium rare; 4 minutes for medium well. Check for doneness with the tip of a knife. Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.
nutrition information (per serving):
Size
:
with 1 tsp. of the butter;
Calories
(kcal):
290;
Fat
(g):
19;
Fat Calories
(kcal):
170;
Saturated Fat
(g):
5;
Protein
(g):
27;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
0;
Polyunsaturated Fat
(g):
4;
Sodium
(mg):
680;
Cholesterol
(mg):
85;
Fiber
(g):
0;
photo: Ben Fink
From Fine Cooking 31
, pp. 28-31
February 1, 1999
