Brown butter basting infuses salmon with a nutty flavor and creates a beautifully crisp skin.
Sectioning citrus into French-style supremes, adds an elegant touch, and it’s fairly easy to do with the instructions below.
- Cook Time
- Prep Time
4 ounces Tnuva unsalted butter
- Kosher salt
- Freshly ground black pepper
- 4 salmon fillets, 6-ounces each, boned and skinned
- 1 large lemon or other citrus, peeled and cut into supremes*
- 1 large handful of mixed herbs, like parsley, chives, basil, tarragon, and dill, rough chopped
- 3 tablespoons capers, rinsed
1. Melt butter in a large sauté pan over medium heat. Cook for 5 to 7 minutes or until melted butter is nut brown in color and very fragrant.
2. Season salmon with salt and pepper. Place salmon fillets skin side up in the pan with butter. Tilt the pan toward you and baste each fillet with the hot butter. For medium-rare salmon, baste for 3 minutes. For well-done, baste for 7 minutes. Transfer cooked salmon to a platter.
3. Add lemon supremes, herbs, and capers to the pan. Turn off the heat and cook the mixture for 1 minute, or until herbs are very fragrant and wilted.
4. Spoon citrus-herb-butter mixture over salmon. Served with potatoes, pasta, rice or grains.
1. With a sharp paring knife, cut off a small section from the top and bottom of the fruit. This gives fruit stability, and keeps it from rolling around.
2. Cut off the rind from top to bottom, following the curve of the fruit. Remove both the rind and the pith (white bitter part) but not the fruit. Continue until all rind and pit is removed.
3. Over a small bowl, hold the fruit in one hand, and cut ½ into the fruit at one of the dividing membranes. Cut on the other side of the segment along the membrane. This should release the segment or supreme. Continue until all segments are cut out. Squeeze juice into a bowl and discard the membranes.