Ever make something pretty and just want to keep looking at it?
That’s how I feel about this salmon.
Ah. So pretty.
A lot of times when I make food, I try hard to make it look pretty and it just doesn’t work out. Most of the time, Chad or my family is hungry and they don’t care what the food looks like, as long as it gets to the table.
However, for this one, since it was my dish for my audition, it had to look good.
And it tasted so much better than it looked. You guys. You have to try this! It is so flaky and tender and what I really love about it is that you can taste all the flavors – the salmon, the nuttiness of the brown butter, the little bit of tang from the lime juice, the garlic, everything.
PS. I promise it’s not daunting! Start to finish, this is maybe a 30 minute dish. You can also make the corn salsa in advance, and then make the salmon whenever you’re ready to eat. Also, if you just want to serve the salmon with some roasted potatoes or some corn on the cob to make it quicker, you can definitely do that as well. This salmon is a must make, and the corn salsa just sends it over the top.
I mean, c’mon now, just look at it!
Seared Salmon with Browned Butter Lime Sauce over Roasted Jalapeno Corn Salsa
Salmon recipe slightly adapted from Cooking Classy
- 4 (6 ounce) salmon fillets, skin removed
- 1/2 cup flour
- 4 teaspoons honey, divided
- Zest of 1 lime
- 2 tablespoons olive oil
- 1 recipe Browned Butter Lime Sauce:
- 6 tablespoons unsalted butter
- 3 tablespoons fresh-squeezed lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Corn salsa, to serve
1. Preheat oven to 450 degrees. Place the flour in a shallow bowl. Pour the olive oil into a medium-sized sauté pan, and heat the pan to medium-high heat. Dredge each piece of salmon in flour, and put all the pieces of salmon onto a large plate. Once the skillet is extremely hot, place two pieces ofsalmon into the pan. Sear the salmon for 90 seconds, and drizzle each salmon side that is up with 1/2 teaspoon of honey (I just drizzle it from the bottle, no need to measure). Flip the salmon over, drizzle with another 1/2 teaspoon of honey on each piece, and sear for 90 more seconds.
2. Repeat with the remaining two pieces of salmon, and place onto a plate. Now, if you have a skillet that is ovenproof up to 450 degrees, place the salmon back in the pan and into the oven for 6-7 minutes to finish up in the oven. Alternatively, if you don’t have a pan that is ovenproof (I don’t have one), use a spatula to put the seared salmon pieces into a baking pan or on a baking sheet, and place in the oven for 6-7 minutes.
3. While the salmon is finishing in the oven, start on the sauce. Place the butter into a small saucepan over medium heat. Swirl the butter occasionally, and cook for 3-5 minutes, until thebutter is tan and smells nutty (not burned or dark! Use a light colored saucepan if that helps, Allrecipes also has helpful tips here). Remove from heat. Place the lime juice, salt, pepper, and minced garlic into a blender. Once the butter has cooled for a minute, add to the blender. Blend until everything is combined, about 15-20 seconds. (You will still have minced garlic, and that is totally fine and perfect)
4. Take the salmon out of the oven. Put it on the plate on top of the corn salsa, and drizzle the sauce on top straight out of the blender. Garnish with lime zest on top of the salmon.
Enjoy! Serves 4