Well, my husband kinda got ignored at the meat counter, so he over-reacted and bought extra to prove a point. I have no idea what the point was- but I do know it made for a delicious dinner.
These thick salmon steaks were so tender and buttery- they were better than trout. I never eat fish skin- but this was decadent.
Browned Butter Honey Glazed Salmon from http://www.cafedelites.com (edits by Melanie Knight)
Ingredients
- 4 tbls unsalted butter
- 1/4 cup honey
- 2 tsp chopped garlic
- -2 tbls fresh squeezed lemon juice
- 2 salmon steaks- skin on
- Lemon wedges (to serve)
- Salt, to taste
INSTRUCTIONS
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Reset rack in over to about 8-inches away from top. Preheat your oven to broil high.
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Place butter in a cast iron skillet. Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in color to golden brown and has a nutty fragrance.
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Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavors together.
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Add the salmon steaks to the butter in the pan; cook each fillet for 4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
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Add the lemon wedges around the salmon. Transfer the pan to your oven to broil for 5-6 minutes, or until the tops of the salmon are nicely charred.
- To serve, drizzle with the reserved brown butter sauce. Serve with steamed broccoli and jasmine rice- soy sauce on the side
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