Garlic butter Salmon

 

Ingredients

 

1 pound salmon cut into 4 pieces

Salt & pepper to taste

1 tablespoon olive oil

4 tablespoons butter divided

1/2 tablespoon lemon juice or more, to taste

4-5 cloves garlic minced

1 tablespoon chopped fresh parsley optional

Instructions

Take the salmon out of the fridge 15-20 minutes before starting the recipe if you can. 

Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season each piece generously with salt & pepper.


Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Allow the pan to heat up for a few minutes.


Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the fish over and cook for another 2-4 minutes (should be cooked through). Transfer the salmon to a plate.


Turn the heat down to medium-low. Add the remaining butter to the pan and let it melt. Stir in the garlic and lemon juice. Continue stirring for a minute or so until the garlic is just cooked (do not let it burn or it'll taste bitter). Take the skillet off the heat once it's done. 


Add the salmon back to the skillet and spoon some sauce over top and sprinkle parsley on if using. Serve immediately. I like to add more fresh lemon juice to mine, so you may want to serve it with lemon wedges so everyone can add more as needed. The salmon skin is nice and crispy (and tasty) if you eat it right away, but you can easily peel it off once it's cooked if you prefer.

Lemon parsley Rice

    •    2 cups long grain rice

    •    2 tablespoons butter

    •    4 cups chicken broth

    •    Juice and zest of 1 lemon

    •    1 tablespoon fresh parsley chopped

    •    1/4 teaspoon turmeric (optional)

Instructions

    1.    Melt butter in a large saucepan

    2.    Add rice and stir.

    3.    Allow the rice to brown for about a minute while stiring

    4.    Add chicken broth and turmeric.

    5.    Bring to a boil then reduce heat to low, cover and simmer for 20 minutes.

    6.    Remove cover and add lemon juice, zest and parsley.

    7.    Mix well and serve.