Herb Crusted Salmon Filet w/ lime-cilantro butter
Preheat oven to 425 degrees F
Herb Crust:
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup chopped nuts (i prefer pinenuts but walnuts work good too)
1T fine chopped garlic
3-4 tbl olive oil
Combine all ingredients, salt and pepper to taste.
Lime-cilantro butter:
4 T unsalted butter (room temp)
1 T lime juice
1T fine chopped cilantro
1 tsp. lime zest
Combine all ingredients, salt and pepper to taste
Take filets, skin side down and apply Crust ingredients evenly on flesh side, I usally make crust about 1/8 of an inch thick. On stovetop in a oven friendly sautee pan brown the filets herb side down over med-high heat using butter or better yet clarified butter. Carefully flip filets over, skin side down. Pop in oven and bake for approx. 7 minutes for med results. Longer or shorter for desired temp. Plate filets and serve with dollop of Lime butter on top.
This dish is good with wild rice or saffron rice. Enjoy!!
Herb Crust:
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup chopped nuts (i prefer pinenuts but walnuts work good too)
1T fine chopped garlic
3-4 tbl olive oil
Combine all ingredients, salt and pepper to taste.
Lime-cilantro butter:
4 T unsalted butter (room temp)
1 T lime juice
1T fine chopped cilantro
1 tsp. lime zest
Combine all ingredients, salt and pepper to taste
Take filets, skin side down and apply Crust ingredients evenly on flesh side, I usally make crust about 1/8 of an inch thick. On stovetop in a oven friendly sautee pan brown the filets herb side down over med-high heat using butter or better yet clarified butter. Carefully flip filets over, skin side down. Pop in oven and bake for approx. 7 minutes for med results. Longer or shorter for desired temp. Plate filets and serve with dollop of Lime butter on top.
This dish is good with wild rice or saffron rice. Enjoy!!
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