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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
- 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
- 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).
- 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.