How to Roast Salmon

Easy Salmon Recipe via Dear Martini Blog

You’ve just brought home a piece of wild-caught King salmon fillet that cost you an arm and a leg…now what do you do with it?  Roast it!  Quick and easy.  You can dress it up with your favorite herbs, add a squeeze of lemon or lime juice, or if company is coming slather it with a little compound butter and your protein is done in 30 minutes (20 to come to room temp, and 10 to cook.)

how to select the best salmon via Dear Martini blog

Tips for Purchasing Salmon Fillets

  • Buy wild salmon. Go for the best you can find/afford.
  • Fresh is better than frozen and will have a firmer texture. Frozen is okay if you can’t get fresh.
  • Choose salmon that is fresh from the seafood counter and not wrapped in plastic. It should smell slightly sweet, and salty like sea air.
  • Choose center cut fillets (pieces will be thicker and harder to over cook) as opposed to tails.
  • How much do you need?  We usually allow 6 ounces per person.
  • Download the Monterey Bay Aquarium Seafood Watch app to your smartphone.  A fantastic resource, you can checkout their recommendations on the go– at the market or deciding what to order at your favorite restaurant.

 

Roasted Salmon with Whole Grain Mustard and Brandy

Serves 4

1-1/2 pounds center cut wild-caught salmon fillet (skin-on)  

Extra-virgin olive oil

Kosher salt and pepper

2 tablespoons Mustard Brandy compound butter, at room temperature

1 tablespoon minced flat-leaf parsley

Preheat oven to 400°F.

Drizzle salmon with olive oil and coat on all sides. Season the salmon with salt and pepper and set aside to come to room temperature, 20 minutes.   Transfer salmon to a sheet pan lined with foil.

Place salmon in oven and roast until cooked, about 10 minutes. Remove salmon from the oven and while still hot, spread 2 tablespoons of butter over the salmon.  The butter will melt creating a simple sauce. Sprinkle with parsley and serve.

Simple and delicious salmon recipe via Dear Martini Blog

Looking for some flavor ideas to go with that salmon?

Hit the thumbnail to jump to a technique video for inspiration!

aioli steam artichokes Trim asparagus saute bacon saute mushroomsmince parsley mince shallots mince thyme peel and grate ginger thumbnail pomegranate thumbnail microplane lemonblanch asparagusblanch green beansblanching peasflash roast asparagus

 

Better Butter

Better Butter | Dear Martini Blog

Better butter…what could possibly be better than butter?  Compound butter!  Compound butter is a combination of softened butter and flavorful aromatic  ingredients.

From savory to sweet versions, compound butter is versatile and a great way to add a little creativity to your cooking.  Use them as a finishing step to add glossiness and flavor to sauces, enhance a piece of fish or add flavor and moisture to cuts of meat that tend to be a little drier. Add a tablespoon to plain rice or pasta, melt it for popcorn, make a sweet version for waffles and pancakes, or simply slathered on a piece of toast.  They freeze well and can be made in advance, so we always have a log or two tucked away in our freezer.

6 compound butters to try | Dear Martini Blog

The beauty of compound butter is that you really don’t need a recipe for compound butter.   The basic ingredients are unsalted butter (no margarine) and a tablespoon or two of  your choice of ingredients.  Try chopped fresh herbs or dried spices, citrus zest, garlic and shallots, fresh or dried fruits, wine or liqueurs; whatever compliments your dish and your mood.  Here are 6 to try:

INGREDIENTS

1.  Pucker Up
1 stick unsalted butter
Zest of 1 lemon
Zest of 1 lime
Zest of half an orange

2.  Cherry Almond
1 stick unsalted butter, softened
1/4 cup fresh or frozen cherries, minced or chopped
1 tablespoon slivered almonds, toasted and chopped
1 tablespoon brown sugar (more if you like sweeter butter)

3.  Mustard & Brandy
1 stick unsalted butter, softened
1 tablespoon whole grain mustard
1 tablespoon brandy
1 tablespoon brown sugar
1 tablespoon minced flat-leaf parsley

4.  The Classic
1 stick unsalted butter, softened
2 teaspoons flat-leaf parsley
1 teaspoon minced fresh sage
1/4 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme

5.  Spicegirl
1 stick unsalted butter, softened
2 teaspoons curry powder
1/2 teaspoon paprika
1 tablespoon chopped dried apricots
1 tablespoon minced red onion

6.  Verde
1 stick unsalted butter, softened
1 tablespoon chopped cilantro
2 green onions, white and green finely minced
zest of 1 lime
1 serrano chile, minced

You don’t have to be precise with the ingredients…mix it up, use what you have.

Savory and Sweet | Dear Martini Blog

A little is all you need. 1 tablespoon added to a sauce or on top of a steak amps up the flavor immensely.

HOW TO PUT IT ALL TOGETHER

Mix all the ingredients together in a bowl until the butter is very soft and all of the ingredients are thoroughly incorporated.  Remove butter from the bowl and spread on a piece parchment paper or plastic wrap.  Roll into a tight log.  Tie with string or twist the ends of the paper to seal.  Place in a ziplock bag and refrigerate for at least 2 hours.  Butter will keep in the fridge for up to 2 days or freezer for up to 2 months.

Look here for some aromatic inspirations!  Click on the thumbnail to jump to the video:

Dear Martini how to zest orange microplane Dear Martini How to toast a spice blend Dear Martini How to Mince Thyme Dear Martini How to Mince Shallots Dear Martini How to Mince Parsley Dear Martini How to Mince Jalapeños and other Chiles Dear Martini How to Slice Green Onions and Scallions Dear Martini How to Make Garlic Paste Dear Martini How to Cube Butter Dear Martini How to Chop Cilantro

We’d love to hear which ones you try– and about your own creations!