Brown Butter and Shallot Pan Seared Salmon
Yields: about 1 pound salmon Prep Time: 15 minutes Total Time: 25 minutes
A simple sauce based with browned butter, garlic and shallots with a hint of acidity from balsamic vinegar, cooks beautifully with fresh salmon, resulting in a tasty and perfectly flaky (family friendly) dish!
1 pound salmon filets, skin and bones removed
3 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
1/4 cup minced shallots
2 teaspoons minced garlic
1 teaspoon balsamic vinegar
1. Place butter, balsamic vinegar, shallots, garlic and olive oil in a bowl.
2. Heat a pan to medium heat, and place butter mixture into pan. Sauté shallots, garlic and balsamic vinegar for about 3 – 5 minutes (careful not to burn).
3. Place filets of salmon (skin and bones removed) into pan. Continue to cook on medium heat and spoon the sauce over the salmon filets as they cook.
4. Cook each side about 4-5 minutes until cooked throughout. Be careful not to overcook. Remove from heat and let sit for a few minutes to let the juices redistribute.
My husband often does the shopping on the weekend. We usually draw straws to determine who will go, and spend an hour plus of the weekend with the one most deserving child that needs to be separated from the trio for a little one-on-one quality (shopping) time.
And typically, my husband is the one that ends up going, and that means unusual fare such as key lime pie and baked cheesy puffs end up in the freezer and pantry. No complaints, except when this happens, the staples such as, oh, I don’t know, rice, broccoli and apples seem to get replaced. It’s just humorous at this point. A friendly text with a reminder to get the basics is all it takes.
Anyway, the past few times my husband has gone, he has actually come home with fresh salmon. This is unusual because my dad brings back pounds and pounds of salmon from his Alaskan fishing trips, that we have so much frozen salmon for ages.
We actually ran out, and my husband thought I could do something with fresh salmon and brought it home for inspiration. I remember that with our family, simple and quality ingredients go a long way. That’s exactly the case with this recipe, which everyone agreed, “Made salmon good”!
P.S. You are correct - the rice is yellow. People have pointed this out to me in other photos. I usually make white rice (for various reasons to come in another post) and then use tumeric to color (and maybe add a smidgen of antioxidants).