Creamy Herbed Salmon

Wednesday, January 23, 2019

Last night I made the most delicious salmon dish!  I found the recipe in our local newspaper and could not wait to try it.  Even though the dish was quite simple to prepare, the end result tasted like something from a five-star restaurant.  I served it with roasted smashed new potatoes and roasted broccoli.  The recipe serves two so there was nothing left, but I believe any leftovers would be great the next day on a salad for lunch.  Also, I have always avoided eating the skin from salmon - for no other reason than I thought it would taste fishy.  As it turns out, the skin is full of nutrition and it didn't taste any different from the rest of the fish, at least in this dish.  So if you've been avoiding eating the skin, give it a try.  You might like it.

Creamy Herbed Salmon

leaves from 2 big stems fresh rosemary
leaves from 2-3 stems fresh thyme
1 clove garlic, minced
1 lb. skin-on salmon fillet (I always use wild salmon)
3 tablespoons butter
1/4 cup half and half
freshly ground pepper
leaves from 2 stems parsley, coursely chopped
half a lemon

1.  Finely chop the rosemary and thyme leaves; together is okay.  Spread them on a plate.

2.  Cut the salmon into 1 1/2 inch pieces.  Press the flesh sides of each into the herbs to coat.  (They won't be completely covered.)

3.  Melt the butter in a medium nonstick skillet over medium heat.  Once its foam begins to subside, add the garlic and cook for about 30 seconds, until fragrant.  Add the herbed salmon pieces, skin sides down, cook for 2-3 minutes or just until the skin gets a little crisped and you can see the salmon turning from dark to lighter pink (and opaque).

4.  The butter should be turning brown now; pour in the half and half and stir it in.  Season with pepper.  (I omitted salt because I used salted butter.)  Cook for a minute or two, checking to see that all of the salmon is cooked through, then remove from heat.

5.  Sprinkle parsley over contents of the skillet.

6.  Divide the salmon between plates.  Spoon the sauce over the fish, then squeeze the juice of the lemon over the fish and sauce.  

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