Seared Salmon with Garlic Lemon Butter Sauce
For a dish so quick and easy to cook, this is quite special. The garlicky, lemony sauce is delicious and ideal for many types of fish that can hold their own with strong flavours.
4 (6 oz) skinless salmon fillets (about 1-inch thick)
Salt and freshly ground black pepper
2 tsp olive oil
2 garlic cloves , minced
2 fl oz chicken stock
2 tbsp fresh lemon juice
3 tbsp + 1 tsp unsalted butter , diced into 1 tbsp pieces
1/2 tsp honey
2 tbsp minced fresh parsley
Lemon slices for garnish
1. Remove salmon fillets from refrigerator and allow to rest at room temperature for 10 minutes.
2. Meanwhile prepare garlic lemon butter sauce: In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken stock and lemon juice. Let sauce simmer until it has reduced by half (to about 3 tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
3. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick frying pan over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
4. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
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