Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some of the food we've been making at home since we've been cooking a lot nowadays! Also I'm running out of content so yeah gotta make the most of it!
So last week, I shared that Sean and I have started making salmon a weekly meal since Sean is lacking in good cholesterol and salmon is one of the easiest and most affordable sources of high-density lipoprotein (HDL), among other nutrients and proteins of course.
And the other day, for our salmon meal I thought I'd try something new and add a little pizazz to our salmon and make garlic butter pan-seared salmon! And we had our standard rice and vegetables as our staple to accompany our salmon.
The ingredients I used are as follows:
- Rice
- Carrots
- Lady Fingers
- Salmon Fillet
- Salt
- Black pepper
- Garlic
- Salted butter
For the rice, Sean helped me prepare it just like how we always do; washed with chopped vegetables (in this case, carrots and lady fingers). Dump them in the rice cooker and cook. Simple.
There's some oil in there from the rest of the Chicken Rice Mix that we had leftover.
Now for the main dish - the salmon! I googled a recipe and this was the one that I followed. Since we were going to be making garlic butter salmon it was going to be a little different from the way I cook salmon by itself.
The recipe seemed pretty simple, but it had lemons in it too. We didn't have lemons on hand but it's okay.
Source: The Kitchn
Step 1: first, we got to melt the butter and cut the garlic.
Step 2 is to cut the fillets. We bought 1 big slab so I had to cut it into half to make 2 fillets.
Step 3: wash the fillets then pat dry with kitchen towels.
Step 4: season the fillets with salt and black pepper. I didn't put too much salt this time since we only have sea salt and I was going to use salted butter.
Step 5: so according to the recipe, we add the salmon skin-side up first and sear until golden-brown on the bottom.
Step 6: After the bottom is golden-brown, flip the fillets and sear the skin for a couple minutes.
Step 7: add the garlic and pour the butter on top of the salmon.
I kinda screwed up a little bit here because the garlic didn't cook evenly and some pieces got burnt while some were still white. Woops. But I basted the salmon with the butter by spooning the melted butter on top of the fillets while the skin was cooking for about 4 minutes.
Once the skin was crispy, it was time to serve!
It looked and smelled so good! I think the butter really enhanced the flavour of the salmon and the garlic added a spice kick to it too.
I wasn't sure if the skin was crispy enough since I poured the butter in a little too soon, but most of the skin turned out really nice and crisp! And the fleshy side of the salmon had a nice sear to it too! For the rice, we added some Japanese seasoning (furikake) too! Yummy!
Overall even though I screwed up a little here and there, I think the garlic butter salmon turned out really well! A level up from my previous salmon recipe for sure! Next time I'll definitely make this again and not screw up this time! If you try this out, let me know how it goes!
Thanks so much for reading!
To find out more about me, check out my intro post here!
Check out my previous post in this series!
Posted via foodiesunite.net