Thursday, July 9, 2015

Salmon with Parsley Butter


1 lb of salmon, sliced into 3 inch pieces
3 tablespoons of olive oil

For parsley butter
2 tablespoons of unsalted butter
1 tablespoon of finely chopped parsley
1 clove of garlic, minced
juice of ½ lemon
½ teaspoon of lemon zest


To make parsley butter microwave butter for a minute or two on low power until it is melted. Whisk melted butter with lemon juice, lemon zest, garlic and parsley. Chill in a refrigerator until fish is ready.

Heat the olive oil in a pan on high heat until hot, about 1 minute. Put salmon skin side down and reduce heat to medium. Fry salmon for about 4-5 minutes until skin is crispy and does not stick to the pan. Flip the fish over and continue cooking for another minute or until done. Salt to taste and serve with parsley butter.

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