Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Nov 17, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Pumpkin
 
Chicken
 
Zucchini
 
Pork
 
Dango
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Seared Salmon With Orange-Shallot Butter
Serves 4
Rate It:
You must login to rate
Courtesy of Dee Ryan adapted from a recipe by Isabelle Alexandre originally published on FineCooking.com | Photo by Dee Ryan
February 2011

Compound butters are an easy way to perk up simple recipes. Citrus and herbs combine nicely with butter to create a tasty sauce when melted over a piece of seared or roasted fish or chicken. In this recipe, the pungent sharpness of the shallot makes a harmonious pairing with the sweetness of the orange and the creaminess of the butter. Other combinations to try include lemon, ginger and chives, or lime, garlic and cumin. Searing your salmon is a great way to give it a bit of a crust on top while keeping the inside juicy and tender. Couscous or rice and steamed broccoli with slivered almonds make this an easy weeknight meal.
Seared Salmon With Orange-Shallot Butter

INGREDIENTS

6 Tbsp. unsalted butter, softened
1 tsp. orange zest, plus 1½ Tbsp. fresh orange juice, warmed slightly
1 Tbsp. finely minced shallot
2 Tbsp. chopped fresh thyme
Olive oil for searing
Salt and freshly cracked black pepper to taste
4 salmon fillets, patted dry

PREPARATION

• Preheat the oven to 450.
• In a small bowl, mix the butter, orange zest and juice, shallot and thyme until well blended. Set aside.
• Set a large ovenproof skillet over medium-high heat. Add enough olive oil to make a light film.
• Salt and pepper the salmon fillets lightly and place them in the skillet, skin side up.
• Cook for about 1 minute, until they are lightly browned.
• Flip the fish over and place the skillet into the oven for about 4 minutes.
• Remove from the oven and top each fillet with about 1 teaspoon of orange-shallot butter.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004