Monday, April 1, 2013

Rosemary Garlic Seared Salmon

rosemary garlic salmon

One of the fastest and yet tastiest ways to make salmon, this is a go to recipe when we're short on time or I'm too tired to cook. It works best in a non stick pan and the trick to make the garlic and rosemary topping to stick is to dry the salmon before you top them, and when you flip to do it confidently and all in one go. You don't need to put the pan in the oven to cook the filets through if they are fairly thin, but if they are thick it's a great solution.

2 cloves garlic, minced
2 Tbsp fresh rosemary, minced fine
2 salmon fillets (one per person), skinned and boned
1 fresh lemon
2 tbsp butter

Pre-heat oven to 350 F

In a good oven proof fry pan, melt the butter. Pat the salmon fillet dry and spread the minced garlic and rosemary on top, pressing into the meat. Zest the lemon over top. Set the salmon, plain side down, into the hot buttery pan. All to cook for about 2 minutes and then quickly flip over. If the pan is hot enough, it will sear the garlic and rosemary right into the meat and it won't fall off. Continue to cook for another 2 or 3 minutes and flip back over. Set the fry pan in the oven to finish cooking-depending on the thickness of the fillets. Watch them carefully because you want to remove them as soon as the flesh is opaque all the way through and flakes easily.

Serve with slices of lemon.
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