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Mediterranean Salmon with an Herb Compound Butter

February 21, 2015

Fish Market Day 2. This will make sense if you read yesterday's post in with the Seared Ahi (read it, now). Day 3 will be tomorrow. (Short version... I bought a lot of local fish at a fish market.) And since I don't have a husband for a few days, I'm also removing all the starchy carby foods from my dinner. Honestly, so far I don't feel like I'm missing out. This dish had a wonderful acidic flavor to it. The artichoke hearts, cherry tomatoes, capers and spinach added a beautiful depth to the rich salmon. I also topped it with an herb compound butter I had in my freezer. I will provide the link below. Make sure you add it, I would consider it a key aspect of this recipe. (Compound butters are great because they add a ton of flavor to food and look fancier than they are. This lemon herb compound butter had been in my freezer for 3 months and you wouldn't have known.)
Serves 2

 

Ingredients:
2 salmon filets
1 package cherry tomatoes
1 lemon
5 garlic cloves
large handful or two of spinach
12 oz jar artichoke hearts, drained
1/4 cup capers
1 tsp  olive oil
1 tsp salt (and and bit more for seasoning
1 tsp pepper (and a bit more for seasoning)
pinch of red pepper flakes
Lemon Herb Compound Butter

 

Instructions:
1. In a sauté pan, combine the drained artichoke hearts, halved cherry tomatoes, minced garlic, the olive oil,  lemon (juiced,) 1 tsp salt,1 tsp pepper, red pepper flakes and the capers. Stir on a medium heat for 5 minutes or until the tomatoes begin to wrinkle. Add the spinach and cook for a few more minutes.


2. Heat another pan with a little bit of olive oil. Salt and pepper the salmon to taste.


3. Gently place the salmon in the pan and cook each side for roughly 3-4 minutes. (I like my salmon a little pink in the middle. You can use a meat thermometer if you're one of those people. Haha.)
4. Plate the artichoke tomato mix topped with the salmon and then the compound butter.
Its easy... Enjoy!

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