Simple Salmon!

Butter sauce has always intrigued me. The idea of a sauce made from such naturally, seemingly non-complementary ingredients as butter and water seems to require some kind of culinary magic. I’ve usually seen it with ravioli swimming in it; and, it’s also the basis for that delicate and delicious lemon butter caper sauce served with fish – mostly salmon.

Salmon is one of my favorite foods. It’s healthy, easy to prepare, and lends itself to any number of flavorful preparations. Most recently, I’ve really enjoyed preparing salmon by baking it in parchment – either ‘roll-your-own’ or in a ‘store-bought’ parchment bag. The parchment method has a lot going for it. The salmon stays moist, it doesn’t require your standing over it the whole time it’s cooking, and, maybe best of all, it cleans up quite nicely.

For the pictured meal, I started with a 6-7 oz center cut filet that I got at my local market. Their’s was already skinned, but skin-on works just as well. Using a small bowl, I coated the salmon with olive oil, seasoned with salt and pepper, put it in the bag, put a lemon slice on top (and you can add fresh dill, too, if you want), sealed the bag, and baked it for 15 minutes at 400 deg. What could be easier?

With the salmon in the oven, I put 6-7 asparagus spears in a skillet with about an inch of gently boiling water. 5-6 minutes and it’s blanched, tender, and ready to plate. And yes, if you ever have asparagus at Chez Tims, the asparagus spears will all be going the same way. It’s the only way.

As the asparagus if finishing, start the butter sauce. For the butter sauce you’ll need approximately equal amounts of butter (for just me, I used half a stick of unsalted butter) and water (about 1/4 cup, for one). While the butter is melting, add a scant 1/2 teaspoon of cornstarch to the water, and give it a mix – you want a slurry. Once the butter is bubbly, add the water and cornstarch. If you want you can stop here, adding only salt, and maybe pepper, to taste.

You’ll need to constantly whisk the butter and water and cornstarch to emulsify them into a smooth sauce. As you’re whisking, the sauce will thicken – just let it get to where you want it. As it was approaching a preferred thickness, I added some lemon juice and capers.

Place the salmon on your asparagus (or however you want to do it). Then, as soon as the sauce is ready, dress, slather, serve, and enjoy. I can assure you that this is going into my rotation. Just so good. I’ll try it with pasta next.

Lately I’ve been a big fan of Taylor Farms Salad Kits, especially since my local market now carries a ‘mini’ size – just perfect for one, with none of the waste of the rest of the lettuce going bad before you use it. Their chopped Caesar is a favorite, and if you don’t want to mess with fixing asparagus, makes a very nice bed for a salmon filet. So many options.

ENJOY!!!