Salmon with Sage Garlic Butter

[threestooges]

Salmon with Sage Garlic Butter

Image to be posted soon

Since I had some salmon left over from the previous dishes I've posted (a pound of this stuff lasted me four meals... odd) I thought I would post one that I worked on tonight. As I've said before, this is cooking, so feel free to adjust ingredients to your taste.

Ingredients:
1/3lb Salmon (with skin still on if possible)
1/4 Onion
3 cloves garlic
Salt
Pepper
Sage (appx 1 Tbsp) (either rubbed or finely chopped)
2 Tbsp butter
1 Tbsp Olive Oil

Bring a pan with the olive oil up to temperature over medium high heat. Salt and pepper the salmon and rub with 1/4 of the sage. Place the salmon in the pan with the skin side down. Salmon skin is quite tasty (at least in my opinion) and can take a fair amount of heat. Placing the skin down first permits a thicker cut to cook through without burning or constantly moving the fish (which can cause it to fall apart if you aren't careful). When it is cooked through half way (depending on thickness 5-7 minutes) reduce the heat to medium and turn it over. A quick way to gauge this is to look at the side of the fish. When the cooked pink part is about 1/2 way up the side, the fish is cooked 1/2 through.

Add the onions and garlic and allow them to cook for appx 5 minutes (or until the salmon is nearly done). At that point, remove the salmon, add the butter and reduce the heat to medium-low. Butter has a low smoke point, so try to keep the heat down to avoid burning it. The olive oil already in the pan will help raise the smoke point a bit, but keep an eye on it. Once the butter has melted, add the remaining sage and cook for 3-5 minutes. At this point the onions and garlic should have colored a bit and the sage should be releasing a nice aroma. Pour the sage-butter sauce over the salmon on the plate. If you have some left over, it makes a great pasta topping too (for an easy side dish as seen in the pic above).

Since the salmon was close to done when it was removed, the little time that it sat while you prepared the butter permitted it to finish cooking through. Serve hot and enjoy.

-Matt

[Pat]

Matt this sounds wonderful!!! So whens dinner???

[Vandy]

Hi, Matt.

Very nice recipe.  It sounds absolutely delicious.  I most certainly will be making this.  Thanks for sharing this wonderful recipe.

Regards,

Gary