Happy Sunday! This has been a wonderfully slow and lazy weekend for me with lots of time on my hands, which is rare, just not the mindset to take advantage of it. Mentally my mind was urging me to pick up one project or another and physically all I wanted to do was nap and do a whole lot of nothing. It turned out to be somewhere between the two. I did manage to perfect the Hollandaise sauce to go with my breakfast of eggs Benedict on my first try! That was followed with a failed batch of brioche buns, I guess nature was asking for a balance.
Last night we took a walk down to the lake shore not too far from my parent's home. In that twilight hour I felt very thankful for the place my parents chose to build their home to raise my siblings and I. We live outside the cities, though not quite out in the country and are blessed to enjoy the peace and quiet that surrounds our area. The wide open spaces gave my parents room to raise us with the best they could provide and instilled in us appreciation for the simple things in life. I can only hope to do the same for my own family someday.
This has become a family favorite for whenever salmon is on the menu. Tender, succulent and flavorful, these fillets are truly simple and delicious. A combination of some of the best flavors: garlic, dill, lemon and butter, the sauce only enhances the salmon's own flavor. This was one of my first dishes containing fish when I started cooking seriously and has taught me to appreciate seafood in a whole new way.
The brine is a must. I learned this trick from America's Test Kitchen, it helps reduce the amount of white substance that comes to the surface of the salmon while it bakes, read more here.
Roasted Salmon in a Lemon Butter Sauce
- 1 whole salmon filet (about 2 lb)
- 6 Tbsp unsalted butter
- 2 shallots, minced
- 2 garlic cloves, pressed
- 1/2 lemon, zest and juice
- salt and fresh ground black pepper
- 2 Tbsp fresh dill, minced
- For the brine: Start by slicing the salmon into fillets about 2 inches wide. Place them into a large mixing bowl with enough room to submerge the pieces in brining liquid completely. Cover the fillets with a solution of 1 Tbsp of salt to every cup of water.
- For the sauce: Melt butter in a 10-ince skillet, add shallots and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant and mixture is simmering. Take off heat and stir in lemon juice and zest, set aside to cool slightly.
- Pre heat your oven to 450 degrees. Line a baking sheet with foil and remove salmon from the brine. Pat dry with paper towels and place fillets onto baking sheet. Season lightly with salt and pepper. Using a teaspoon, top each fillet with the butter and lemon sauce until evenly distributed, then sprinkle the fillets with the minced dill.
- Roast for 10-15 minutes or until the internal temperature is about 125 degrees fahrenheit. After removing from the oven, allow the fillets to rest about 5 minutes as they will continue continue to cook internally and should reach about 130 degrees. Serve & enjoy!