Seared Salmon With Orange-Shallot Butter
Compound butters are an easy way to perk up simple recipes. Citrus and herbs combine nicely with butter to create a tasty sauce when melted over a piece of seared or roasted fish or chicken. In this recipe, the pungent sharpness of the shallot makes a harmonious pairing with the sweetness of the orange and the creaminess of the butter. Other combinations to try include lemon, ginger and chives, or lime, garlic and cumin. Searing your salmon is a great way to give it a bit of a crust on top while keeping the inside juicy and tender. Couscous or rice and steamed broccoli with slivered almonds make this an easy weeknight meal.
Ingredients
6 Tbsp. unsalted butter, softened1 tsp. orange zest, plus 1½ Tbsp. fresh orange juice, warmed slightly
1 Tbsp. finely minced shallot
2 Tbsp. chopped fresh thyme
Olive oil for searing
Salt and freshly cracked black pepper to taste
4 salmon fillets, patted dry
Preparation
• Preheat the oven to 450.
• In a small bowl, mix the butter, orange zest and juice, shallot and thyme until well blended. Set aside.
• Set a large ovenproof skillet over medium-high heat. Add enough olive oil to make a light film.
• Salt and pepper the salmon fillets lightly and place them in the skillet, skin side up.
• Cook for about 1 minute, until they are lightly browned.
• Flip the fish over and place the skillet into the oven for about 4 minutes.
• Remove from the oven and top each fillet with about 1 teaspoon of orange-shallot butter.
