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| Salmon with Beurre Noisette |
| Salt and freshly ground black pepper |
| 4 tablespoons unsalted butter |
| 1 tablespoon fresh lemon juice |
| Minced parsley, chervil, dill, chives or scallions for garnish, optional. |
| 1. Prepare a gas or charcoal grill or preheat the broiler; adjust the rack so that it is 4 to 6 inches |
| from the heat source. Sprinkle the salmon with salt and pepper. Grill or broil until the first side is |
| browned, about 5 minutes; turn and cook the other side for 2 or 3 minutes, until the fish is done to |
| 2. While the fish is cooking, put the butter in a small saucepan and turn the heat to medium. |
| Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown. Remove |
| from the heat immediately and season lightly with salt and pepper; keep warm if necessary. |
| 3. To serve, stir the lemon juice into the butter and drizzle a little of it over each piece of fish. |
| Broiled Salmon Fillets: Fillets are more difficult than steaks to grill and should be broiled skin side |
| down on one side only until cooked through. Preheating the broiler will allow the fish to cook from |
| both bottom and top; total cooking time will be 6 to 12 minutes, depending on the thickness of the |
| Seared Salmon: Use a nonstick skillet and a thin film of olive, corn or canola oil. Cook the fish |
| flesh side down over medium-high heat until it is almost cooked through and nicely browned. Turn |
| and finish cooking. Total cooking time will be 6 to 10 minutes, depending on the thickness of the |
| fillet. You can also use this method for salmon steaks. |
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