Seared Salmon with Plums in Buttery Pan Sauce
This recipe is super forgiving and adaptable. You can substitute many of the ingredients with what’s in season. The big thing to get right is a good sear on the fish and don’t skimp on the butter!
- Neutral cooking oil (Like peanut or avocado oil)
- 2 Yumé Boshi Organic Umeboshi Pickled Plums
- 2 Villa Jerada preserved lemons (preserved lime would be great too!)
- 5 tbs cold butter
- ½ cup seasonal herb blend
- 2 King Salmon filets from Alaska Home Pack
- Add your neutral oil to the skillet on medium-high heat. (something like peanut or avocado oil is a great choice)
- Once the oil is hot, start by dry-searing the filet, skin-side down. Press down on the filet to make contact with the pan and get it crispy.
- Flip the filet over and sear just a min or so.
- Drain oil that’s in the pan, replace with butter. (about 2-3 tbsp)
- Toss the melted butter over the fish to continue to crisp.
- Spoon in preserved lime and fresh plums. Cook just long enough to warm.
- To make the sauce, first remove fish from the pan. Add some chopped seasonal herbs, and a bit more cold butter, stir until sauce becomes thicker and more viscous.
- Spoon the herby plumb sauce over the top of the plated fish. Enjoy.