Happy FEAST Friday beautiful! As the sun starts to rise earlier every morning and I see all sorts of signs in our garden that summer is here I can't help but get excited about more "summery-meals" for our coming FEAST Friday's. I'm looking forward to all sorts of salads, more fresh ingredients. All light and full of flavour!
This week hubby announced that he wants to prepare dinner for me. On the Menu: Seared Salmon Steaks with a lemon-garlic butter sauce. What a keeper, I know!! =) This meal is a winner on a hot summers evening. It is fresh and perfectly served with a side of veggies or even with a fresh salad. (You can also try it with the grainy salad from our FEAST Recipe guide - yummy!!!)
2 x 150 g Salmon Steaks
15 ml Salted Butter
15 ml Freshly Squeezed Lemon Juice
1 Garlic Clove, chopped finely
5 ml Parsley, finely chopped
Salt & Pepper to taste
2 Cups Roasted Broccoli as side dish
Remove your Salmon steaks from the fridge 15 minutes before you plan to prepare it - Salmon is best seared when it is room temperature
Put you Broccoli in the oven to roast while you are busy with the salmon
Dry the fillets with a paper towel and season with salt & pepper
Heat your pan over a medium heat for 5 minutes until very hot
Add the butter, let it melt and tilt the pan so that a thin layer of butter covers the whole pan. Let it heat for 3 minutes and then add the lemon juice, garlic and parsley
Place the Salmon Steaks skin side down into the very hot pan
Cook for about 2 minutes or until the pink flesh starts to turn white
Flip you fillet and sear the other side for about 1 minute (timing depends on the thickness of your fillet)
Remove the salmon from the pan and let it rest for about 3 minutes before you serve it with the roasted Broccoli and a fresh slice of lemon
Things to remember when you cook Salmon Steaks:
- Don't start with cold fillets! You will get a nice and crispy skin when you let your fillets get to room temperature before you cook them.
- Pat your fillets dry with kitchen towels before you put then into the pan.
- Use a really hot pan! Like in really really hot...
- Always start with the fillets skin side down