Salmon in the Pacific Northwest is a staple, and fresh is always best, at least always make sure it is wild for the most nutritional benefits. Needless to say, we are a bit spoiled here on the west coast. And with ample salmon at our fingertips, I am always looking for new recipes, new sauces, new ways to prepare one of my favorite fish entrées that is full of omega-fatty acids.

Discovered within the pages of Elisabeth Prueitt’s new cookbook Tartine All Day, a new salmon recipe was found and a sauce I will be making for years. Simple and full of flavor, your classic sautéed salmon now will be taken to another level of flavor.

Salmon with Chive Butter Sauce

Simply Luxurious

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

• 1 lb salmon fillet skin on
• sea salt
• ground black pepper
• 2-3 tablespoons olive oil
• 1/2 cup unsalted butter
• 1/4 cup chives fresh, chopped into 1/4 inch pieces
• 2 tablespoons flat-leaf parsley coarsely chopped
• 1/4 teaspoon sea salt plus more to taste
• 1/4 teaspoon lemon juice plus more as needed to taste

Instructions

 

Salmon

• Prepare the salmon. Remove all pin bones from the salmon. Use fingers or tweezers (or needle nose pliers). Season the salmon with salt and pepper.
• Heat the olive oil in a skillet over high heat. Upon placing the salmon skin-side down, make sure it lies flat, pressing it down if needed (gently). Lower the heat to medium and cook until the fish turns opaque about 3/4s pup from the bottom of the fillet (about 4-6 minutes). Wild salmon will take less time than farmed. Ideally, you want a medium-rare salmon fillet, but it is important to cook to your preferred doneness. Transfer the salmon to a place and let cool slightly while you make the sauce (tent with tin foil to keep warm).
  

Sauce

• Melt the butter in a small saucepan over low heat. Do not bring the butter to a boil. Once melted, add the chives, parsley, salt and lemon juice, stirring often, for about 2 minutes.
  
• Transfer the sauce to a blender or using an immersion blender, mix to blend the sauce. Season to taste and add more salt and lemon juice if needed.
• Serve warm. Pour the sauce on a serving plate and place the salmon on top. Enjoy!
  

~While I was  prepping the spot for the photo shoot for the dish, I captured the shadow of the tulip on the serving dish and I couldn’t resist taking a photograph (below). Shadow still art, as one of my TSLL Facebook followers commented.