Happy New Year to everyone! If you are like me, one of your new year resolutions may be to eat more lean proteins, including fish. Well, Salmon is just what the doctor ordered, loaded with good kinda fats we need for healthy heart and brain function…so, check this out!
This recipe is just a sneak peak of one of the dishes I will be cooking this Spring on my new 2016 Cooking Class Series, and I am super excited to be hitting the road again thanks to my sponsors Kerrygold and the Aprons Publix Aprons cooking schools touring Florida and Georgia In addition to being on the Spring schedule with Wholefoods Salud cooking school, The Cooks Warehouse and Kitchen Warehouse Outfitters in Savannah…phew!
Some recipes I will need to keep as a secret for my students but I am giving a shout out to Kerrygold and my favorite ingredient for bathing and cooking fish (namely the garlic and herb butter). Using the Garlic and Herb infused butter makes the sauce super easy, super delicious and perfect for a week night family dinner. Under 30 minutes to prepare this lovely … Irish style)…dish!
So, look out for cooking classes near you because the Shamrock and Peach is about to go on the road this Spring…
Pan Seared Salmon with a Garlic and Herb Irish Butter Sauce on Irish Boxty Cakes, garnished with Watercress and Shaved Red Onion…
- (for the salmon)
- 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
- 1 Tbsp vegetable oil (such as canola)
- Fine sea salt and freshly ground black pepper
- 5 Tbsp Kerrygold Garlic and Herb butter
- 2 Tbsp shallots (very finely chopped)
- 2 Tbsp lemon juice
- 1 Tbsp baby capers (optional)
- (for the garnish)
- ½ small red onion (very thinly shaved)
- Small bunch of watercress
How to make it
- To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground pepper.
- Heat the canola oil and 1 Tbsp of the Garlic and Herb butter in a skillet over medium high heat. Once the butter starts to sizzling place the salmon skin side down and reduce the heat to medium.
- Cook the fillets for about 4 minutes and then turn and cook for about 3 minutes more (the fish is ready when the thickest part of the salmon is flakey and opaque). Remove salmon from the pan and transfer to a warm oven.
- To make the butter sauce and remaining 4 Tbsp of Kerrygold Garlic and Herb butter to the pan and sauté the shallots on medium heat and slowly incorporate the lemon juice and stir in the baby capers.
- To serve place a Boxty cake with salmon fillet on top in the center of each plate. Spoon over the garlic and herb lemon butter sauce. Garnish with a little watercress and red onion.
Hope to see some of you soon!
Judith the Irish foodie