SEAR ROASTED SALMON w/LEMON GINGER BUTTER

By BobD

Ingredients

• For the Butter:
• Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.
• 6 tablespoons butter, well softened at room temperature
• 2 tablespoons fresh lemon juice, warmed slightly
• 2 tablespoons minced fresh ginger
• 2 tablespoons snipped fresh chives
• For the Salmon:
• Olive oil for the pan
• 4 salmon fillets (5 ounces each), skinned if you like, patted dry
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

FOR THE BUTTER:

In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.

FOR THE SALMON:

Heat the oven to 500 degrees F.

Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film.

Sprinkle the salmon lightly with salt and pepper.

When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 min.

Flip the fish over and put the skillet in the oven. Roast for 2 min. for medium rare; 4 min. for medium well. Check for doneness with the tip of a knife.

Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.