The pictures don't do the recipe justice, I swear. Because this salmon is so freakin' good.
I found this recipe over at Mom Gone Paleo, where she claims the salmon is lick-the-plate good…and we totally agree!
Olive oil and butter (in what you will think is a ridiculous amount, but trust me, it's needed) is heated in a pan over medium low heat.
While it was heating, I chopped 3 cloves of garlic.
Vampires (and Chris), beware!
You'll note that in the original recipe, the olive oil is heated up by itself, the butter added later. I realized this fact after I'd already tossed the butter into the olive oil.
The garlic is added to the olive oil/butter to really infuse the flavor of the garlic, and to make your 6-year-old wrinkle his nose and ask why the kitchen stinks.
You'll also note that the original recipe calls for lemon juice and herbs and seasoning to be added to the olive oil, which I totally left out of the recipe entirely.
The salmon filets are added to the garlicky oil/butter mixture. The temperature has to stay low as they cook- as Mom Gone Paleo points out, "The last thing you want to do here is deep fry these babies. Low and slow is the way to go."
I flipped the salmon after about 10 minutes, and cooked for another 7 or 8 minutes.
When cooking salmon, I prefer mine cooked thoroughly (medium rare is for steak, in my mind!) and I watch for the telltale signs of it being cooked all the way through…the whole surface of the fish will release fat (the globby white stuff) when it is fully cooked…when it starts to appear in the thickest section of the fish filet, you know it's done all the way through. I removed a few of the pieces that were a bit thinner, as they'd finished cooking sooner than the others.
I scooped a tiny bit of the garlic-infused olive oil and butter into another saute pan for my zucchini to cook, and finished the veggie off with a bit of parmesan cheese as a side dish. There wasn't the tiniest bit left, other than the skin we saved for the puppies.
Mom Gone Paleo also suggests trying this with any other firm fleshed fish, or even scallops or lobster….Oh Lord, butter poached scallops. I might swoon.
I seriously have to try that. SOON!
So, you'll note that you have a pretty significant amount of garlicky butter and olive oil left in your pan when all is said and done. I was loathe to just toss it out, so I poured it into a container and stuck it in the fridge. A couple days later, I pulled it out and melted it a bit in the microwave and did a taste check…and didn't detect even a hint of fishy flavor. I brushed the mixture onto chicken thighs before baking them (delicious!), and in the next few days used the rest to sautee some veggies and then to mix the last little bit with a dash of steak seasoning and pour over some grilled steaks.
Waste not, want not!
Butter Poached Salmon
4 wild salmon filets
1/4 cup olive oil ( you need enough total liquid to fill the pan enough to immerse the fish about halfway).
1/4 cup butter in chunky pieces
2 cloves of garlic minced or pressed
Juice from one lemon
salt and pepper to taste
1 tsp seasoning blend of your choice,
Heat the olive oil in a large skillet that conducts heat as evenly as possible (cast-iron is reccomended).
As the oil heats, add the garlic, then the butter, lemon juice, herbs, salt and pepper.
Once the butter is just melted add in the salmon (or whatever fish you are using).
Cook the salmon over low heat slowly, flipping once.
Remove salmon from pan when it is fully cooked (15-18 minutes, depending on thickness)