Brown Buttered Seared Salmon Topped with Dill Crema
Brown Buttered Seared Salmon Topped with Dill Crema
Even the fussiest fish eater will declare you a culinary genius when presented with this buttery, herb-steeped salmon dish. Especially on those nights when your family is hungry and ready to eat...dinner in less than 30 minutes makes this fish dish even better!
COOK TIME | 30 mins
Wine Pairing: Pinot Noir
Ingredient List
6 tbsp butter
(6) 4 oz. wild caught salmon fillets, skin on, rinsed and pat completely dry with paper towels
2 tbsp olive oil
1 ½ tsp kosher salt
½ tablespoon fresh sage leaves, finely chopped + 12 whole sage leaves reserved
1 ½ tsp honey
½ cup plain whole milk yogurt
¼ cup creme fraiche
1 clove garlic, finely grated
Juice and zest of ½ lemon
1 tsp prepared horseradish
2 tbsp fresh dill, finely chopped
1 tbsp chives, finely chopped
1 pinch kosher salt and ½ tsp ground black pepper
1 lemon, quartered into wedges
Directions
Step 1 — For dill crema: Mix yogurt, creme fraiche, horseradish, zest and juice of lemon, garlic, dill, chives, and salt and pepper until thoroughly combined. Set aside.
Step 2 — In a small skillet on medium high heat, add butter and ¼ tsp kosher salt to the pan. Melt the butter, stirring occasionally. Add the chopped sage and the sage leaves and allow the whole sage leaves to slightly brown, about 2 minutes. Remove the whole leaves and place on a paper towel to drain. Set aside. To the butter, add ½ cup plain whole milk yogurt and the honey and continue to stir about 3-5 minutes until the butter begins to brown (but not burn). Set aside.
Step 3 — Heat a large skillet on medium high heat. Season the fillets generously with salt on the flesh and sides. Add the olive oil to the hot skillet spreading evenly around the bottom. Add the fillets flesh side down to the skillet and cook for 4-5 minutes. Gently flip to skin side down with a spatula and cook an additional 4-6 minutes. Remove from heat.
Step 4 — To plate: Place a large dollop of the dill crema in the center of each plate, evenly dividing between all servings. With the back of a soup spoon, spread the crema out into a circle at least 3” in circumference. Place one fillet on top of each crema circle. Top the fillet with a generous drizzle of the browned, sage butter sauce and then lay 2 browned sage leaves on top of each fillet. Accompany each plate with a lemon wedge.