Friday, June 9, 2017

Pan Seared Copper River Salmon w/ Lemon Blackberry Butter

This evening I was in the mood for Copper River Salmon again (imagine that). I wanted to keep it simple and fresh. I had some beautiful fresh organic blackberries in the fridge and a bag of baby lemons and I always have Kerrygold butter. So, I decided that would be the base for my salmon dinner tonight. It turned out SO amazing and it took me back to my week in Cordova a few years ago. I remember that they had these bushes that grew wild with what looked like a cross between a raspberry and a blackberry on them, so it seemed fitting to incorporate the blackberries into my recipe. I pan seared my salmon fillets in a large nonstick wok with a flat bottom, mostly because it was so deep that there was little, if any, splattering on the stove which is always a good thing. I had plenty of leftover yellow cauliflower mash from last night's dinner so that's what we had as our side dish...I simply needed to reheat it. The total cooking time for my salmon was under 8 minutes! I literally had prepared, cooked, photographed and served our meal in about 15 minutes total. This is MY kind of fast food for sure. Oh, and the bonus is I got to eat it in my nightgown too! I included a couple photos below as well as my easy peasy recipe. Enjoy!




Pan Seared Copper River Salmon w/ Lemon Blackberry Butter

Ingredients:

1 pound wild salmon fillet, cut into 2 or 3 pieces (I used fresh Copper River Sockeye Salmon)
1 to 2 tablespoons butter (I used Kerrygold)
Salt & pepper, to taste
Half of a medium lemon
1/2 cup fresh blackberries (I used Hippie Organics)

Directions:

Rinse salmon fillets under cool water. Pat completely dry with paper towels. Season with salt and pepper to taste. Heat butter in a large nonstick wok or skillet over medium-high heat. Once butter begins to sizzle, place salmon fillets in pan, flesh side down. Cook, for approximately 3-1/2 minutes. Flip fillets over and scatter blackberries around the outer edge of fillets so they can cook in the butter. Reduce heat, if necessary. Cook approximately 3 minutes, gently turning berries over in butter around the edges of pan. Squeeze 1 to 2 teaspoons of lemon juice, or to taste, over top of salmon. As blackberries cook, juices begin to ooze out into the butter; spoon the blackberry butter over top of fillets. Remove from heat and serve topped with blackberries and drizzle butter and pan juices over top of salmon.

               

1 comment:

Charlotte Moore said...

I see my husband liking this. I am not a seafood person.