Buttered Salmon & Summer Salad
Inspired by the latest issue of Food Network magazine, I wanted something fresh and delicious.
My husband just caught a beautiful salmon. As you might already know, my husband is not a big fish eater, but this salmon was so good that even he had a big piece of it. I am not sure why, but it seems that when he catches the fish that has just come from the ocean (into the rivers) it does not have the ‘fishy’ smell that other fish, caught further down stream do. So this was definitely a meal that my daughter and I have really enjoyed while my husband was out catching more fish.I have just made some clarified butter the day before, so I used it to sear this fish, which gave it a very … deep buttery flavor. To compensate for the butter, I paired it with a fresh salad made with home made buttermilk dressing.
Out of all the lettuces out there I think my favorite still has to be the Butter Lettuce. I like that it is smooth on the tongue, but still has a little bit of a crunch to it.
Salmon & Summer Salad
- 4-5 tablespoons clarified butter
- 1 Head Red leaf Butter Lettuce
- 1 cup yellow cherry tomatoes, cut in half
- 1 avocado, sliced
- 5 radishes, thinly sliced
- ½ sweet onion, thinly sliced into half circles
- Lemon slices, for garnish
- ⅔ cup buttermilk
- 1 tablespoon mayonnaise
- ½ tablespoon dry parsley
- ½ tablespoon garlic powder or 1 clove of pressed garlic
- 1 tablespoons shredded aged parmesan cheese
- Pinch of Cayene Pepper
- Freshly Ground Black Pepper, to taste
- Salt, to taste
- Take the salmon out 30 minutes before planning to cook.
- When ready to cook, slowly heat the clarified butter in a non stick skillet (over low heat).
- Cut the salmon to serving size portions and sprinkle with crushed Sea salt and powdered garlic, all over.
- When the butter almost reaches smoke point, carefully place the salmon into the pan skin side down and turn the heat to medium. If you have thick pieces like mine, let it brown from all 4 sides, about 2-3 minutes per side (depending on the size of your fish), covering the pan with a lid.
- Combine all the dressing ingredients and mix with a whisk, to make a smooth dressing.
- Cut your lettuce to desired pieces and combine with the rest of the vegetables. Toss to combine.
- Put the salad on each individual plate and drizzle with the prepared dressing.
- Line about 3 lemon slices on the plate, to serve as garnish under the salmon fillets.
- Put the pan seared fish on top of the lemon slices.
- Serve right away.
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