Yid.Dish: Wild Alaskan Salmon with Brown Butter

By Leah Koenig

Published June 30, 2005.
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I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product. You need only a quick glance to see how beautiful and different this fish is from other products. It is a deep, rich brick-orange color. The fat is evenly running through the flesh and the smell is like sea air. This is the way salmon is supposed to be. 4 servings

4 6-ounce Wild salmon filets, skin off

1 tablespoon chopped flat leaf parsley

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 teaspoons chopped fresh chives

Olive oil

Salt and pepper

1)Pat dry the salmon filets. Combine the fresh herbs in a bowl. Press the herbs on to the “presentation “side of the salmon (non-skin side). Salt and pepper the fish on both sides.

2) Place a large sauté pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Place the salmon filets, presentation side down, in the pan. Here is the hard part-Don’t touch the fish for at least 3-5 minutes until the fish has browned and is not sticking to the pan. If it sticks, it has not browned enough. The browned fish will be crispy and firm and will loosen itself from the pan.

3) Turn the fish over and turn off the heat. Cover the pan and the fish will continue to cook for 3 more minutes. Your fish will be perfect medium rare. If you want it well done (I don’t recommend it) keep the heat on a bit longer and cook the fish until it is firm when lightly squeezed on the sides of the filet.

Brown Butter

I love serving browned butter with salmon. The sweet, nutty flavor of the butter compliments the fresh salmon perfectly. Simple and amazing

4 ounces unsalted butter

1) Place the butter in a small saucepan over medium high heat. Cook the butter until it has turned a medium golden brown and is very fragrant (about 10 minutes).

2) Drizzle the brown butter over the fish.


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