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This is one of my favorite dishes . . .
Take a nice Salmon Filet - I prefer a "center" cut filet versus one towards the tail . .
Ingredients :
Salmon Filet
2 tablespoons Lemon juice
1 tablespoon Lime juice
1 -2 fresh garlic cloves
4 tablespoons butter
Cooking Oil
water
Salt
Pepper
Paprika
Cilantro
To marinate the Salmon -
Rub the filet with salt, pepper, and paprika to taste - Both sides! Place in a dish or plastic baggie, and pour the lime juice over it - making sure the top surface is completely covered. Place in the fridge for about 30 minutes. I think this is one of the biggest, and most important parts to this dish.
When you are ready to Saute it . . .
In a skillet ( it definitly needs to have a lid - or aluminum foil ), put in 2-3 tablespoons of olive or cooking oil - turn the heat onto medium/high. Add 1 tbsp of butter . . . let it melt.
Once the skillet is nice and hot, place the salmon in it, skin side up . . . and let sear for 1-2 minutes, and then flip it over. Turn the heat down to med/Low. Pour lemon juice over surface of the salmon, and place remaining 3 tablespoons of butter on top of the salmon. Pour a tiny bit of water ( 2 tablespoons or so )to the side of the salmon, and place a sprig of cilantro on the side as well. Cover with lid, or aluminum foil . . . and every few minutes, use a spoon to take the melted lemon butter mixture from the pan, and pour over the salmon. Once the salmon is done, use the remaining liquid in the pan as a "sauce" for the Salmon . . .
I like to serve this with sauteed fresh green beans, with bacon bits.
Take a nice Salmon Filet - I prefer a "center" cut filet versus one towards the tail . .
Ingredients :
Salmon Filet
2 tablespoons Lemon juice
1 tablespoon Lime juice
1 -2 fresh garlic cloves
4 tablespoons butter
Cooking Oil
water
Salt
Pepper
Paprika
Cilantro
To marinate the Salmon -
Rub the filet with salt, pepper, and paprika to taste - Both sides! Place in a dish or plastic baggie, and pour the lime juice over it - making sure the top surface is completely covered. Place in the fridge for about 30 minutes. I think this is one of the biggest, and most important parts to this dish.
When you are ready to Saute it . . .
In a skillet ( it definitly needs to have a lid - or aluminum foil ), put in 2-3 tablespoons of olive or cooking oil - turn the heat onto medium/high. Add 1 tbsp of butter . . . let it melt.
Once the skillet is nice and hot, place the salmon in it, skin side up . . . and let sear for 1-2 minutes, and then flip it over. Turn the heat down to med/Low. Pour lemon juice over surface of the salmon, and place remaining 3 tablespoons of butter on top of the salmon. Pour a tiny bit of water ( 2 tablespoons or so )to the side of the salmon, and place a sprig of cilantro on the side as well. Cover with lid, or aluminum foil . . . and every few minutes, use a spoon to take the melted lemon butter mixture from the pan, and pour over the salmon. Once the salmon is done, use the remaining liquid in the pan as a "sauce" for the Salmon . . .
I like to serve this with sauteed fresh green beans, with bacon bits.
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