Brown Butter Pan fried Salmon with Roasted Kumquats and Vegetables

Name: Brown Butter Pan fried Salmon with Roasted Kumquats and Vegetables
Yield: 1 serving
Ingredients: 2 x 8 oz fresh salmon fillets; kosher salt; pepper; 1 tbsp butter; 1 tbsp oil; 4 tbsp butter; 2 vines of tomatoes; 1 - 2 bunches of asparagus; ½ punnet of kumquats; 5-6 cloves of garlic; salt and pepper to taste; Splash of cream; White wine or vegetable/chicken stock; chopped dill

User Reviews

5.0

18 reviews

Excellent

Course
Main Course, Lunch, Dinner, Baked Goods, Others
Cuisine
European, American, Canadian

Brown Butter Pan fried Salmon with Roasted Kumquats and Vegetables

Ursula Nguyen

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This brown butter pan fried salmon with roasted kumquats & vegetables only takes 30 minutes and is packed with incredible flavor!

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Ingredients

Salmon

2 x 8 oz fresh salmon fillets
kosher salt
pepper
1 tbsp butter
1 tbsp oil olive oil or vegetable oil

Vegetables - see recipe for Roasted Tomatoes, Asparagus and Kumquats

4 tbsp butter
2 vines of tomatoes about 1 - 1.5 lbs
1 - 2 bunches of asparagus
½ punnet of kumquats
5-6 cloves of garlic
salt and pepper to taste

Sauce

Splash of cream about 2 -3 tbsp
White wine or vegetable/chicken stock as needed
chopped dill

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Instructions

Follow this recipe to roast the tomatoes, asparagus and kumquats.
Prepare the salmon by patting the skin and flesh dry with a paper towel. Generously sprinkle salt and pepper on the skin side and set aside.
During the last 15 minutes of roasting time, on medium-high heat, heat the remaining 1 tbsp of butter until it turns into brown butter (take care not to burn the butter, see this visual guide here for browning butter). Add the tbsp of olive oil.
Place the salmon fillets skin side down in the non stick pan and reduce the heat to medium. Using a flat spatula, gently press down on the salmon fillets, so they maintain proper contact with the hot pan. Let them cook for 6-7 minutes, until the skin is crispy, and the salmon looks cooked half way up the sides.
Sprinkle the flesh side generously with salt and pepper, and flip it over to cook on the flesh side for another 1-2 minutes, or until your meat thermometer registers 120°F when inserted into the thickest part of the salmon.
Remove from the pan immediately, and place them on a plate, skin side up (to prevent the skin from getting soggy). Turn the heat to low and return the pan to the stove.
Remove the vegetables from the oven. Divide the roasted vegetables into two plates. Place each piece of salmon ontop of the asparagus spears. Place some of the kumquats on top of the salmon.
Transfer the juices and roasted garlic in the roasting pan, to the non stick pan on the stove. Add the chopped dill and cream and mix while crushing the garlic into the sauce.
Add a splash of wine to dilute the sauce a little (if you prefer) and drizzle over the roasted vegetables and salmon. Serve immediately.