Garlic Butter Salmon
Garlic Butter Salmon
Directions
- Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
- To Cook the Salmon and Asparagus: Preheat a large sauté pan to a medium-high setting. Season the Salmon fillets with half of the kosher salt and black pepper respectively. Add half of the vegetable oil to the preheated pan. Just before the oil begins to smoke, carefully add the Salmon fillets to the pan. Sear on one side for approximately 3 minutes until a golden-brown crust has formed. Shake the pan gently to loosen the Salmon from the pan. Turn the heat down on the pan to medium and continue cooking without flipping the fillets. Add half of the reserved compound butter and cook for an additional 3-5 minutes, basting with the melting butter, until the Salmon has achieved your desired internal temperature (145℉-155℉.) Remove from the pan and allow to rest briefly before serving. Preheat a grill to a medium-high setting. While the Salmon is cooking, toss the asparagus with the remaining oil, salt and pepper until coated well. Carefully add the asparagus to the preheated grill and cook for 2-4 minutes until nicely charred and slightly tender, but still 'al dente.'
- To Assemble & Finish: Divide the finished mashed potatoes equally between four serving plates. Repeat with the finished asparagus. Add a fully cooked Atlantic Salmon Fillet to each plate and top with approximately 1 tbsp of reserved compound garlic butter to each fillet. Garnish the plates with a lemon wheel and enjoy.
Ingredients
- 4 ea. Bay Winds Faroe Island Salmon
- 1/2 ea. lemon(s), sliced into thin rounds
- 8 oz. asparagus, trimmed ends
- 2 tbsp oil, vegetable, divided in half
- 1 tbsp Kosher salt, divided in half
- 1 tbsp Black Pepper, ground, divided in half
Compound Garlic Butter
Directions
- In a small mixing bowl stir together all ingredients until thoroughly combined.
- Transfer to a large piece of plastic wrap and form the butter into a small log using a rubber spatula. Roll the compound butter up into a small log and wrap completely in plastic.
- Rest in the refrigerator.
Ingredients
- 1/4 lb. unsalted butter, softened at room temperature
- 3 ea. garlic, clove(s), minced
- 2 tbsp parsley, chopped
- 1 tbsp thyme, fresh, chopped
- 1 tsp rosemary, fresh leaves, chopped
- 1 tsp Kosher salt
- 1 tsp Black Pepper, ground
Mashed Red Skin Potatoes
Directions
- Wash and scrub the potatoes thoroughly. If necessary, cut into 2" pieces before adding to a small pot and covering by at least 1" of cold water. Salt the water to barely the taste of sea water.
- Over a medium-high setting bring the pot to a boil. Turn the potatoes down to a gentle simmer and cook for 15-20 minutes, or until tender and cooked through. Strain the potatoes and allow them to rest while excess moisture is removed via steam.
- Separately, either in a microwave or in small pots on the stove top, melt the butter and warm the milk. Taking care not too scald the milk. Mash, rice, or process the potatoes back into the pot they were cooked in. Gently fold in the melted butter, followed by the warm milk. Season with kosher salt if necessary.
Ingredients
- 2 lbs. potato(es), red skin
- 6 fl. oz. Milk
- 3 oz. unsalted butter
- 2 tbsp Kosher salt