Salmon
Salmon with Lemony Parsley Butter sauce
This is a follow up to the previous dinner party post, where I posted the recipe for Salmon with Soy Maple Sauce.
This salmon filet was baked and topped with a lemon parsley butter sauce, as shown below. It is super easy, quick, and very tasty.
We served this with Quinoa Mujadara, turmeric rice, and layered pita salad (salad recipe to be posted soon).
Salmon Filet with Lemony Parsley Butter Sauce
1.5 – 2 lb salmon filet
Seasoning
1 tablespoon canola oil (optional)
1/4 onion, sliced
1/2 cup parsley, chopped
2 cloves garlic, chopped
l teaspoon cumin
1 teaspoon paprika
salt and black pepper to taste
Sauce
3/4 stick of butter
1 cup of parsley
3 cloves of garlic, smashed slightly with side of knife and chopped
juice of 1/4 = 1/2 lemon
1 teaspoon Italian seasoning
Place salmon in flat tray, skin side down . Mix seasoning ingredients in small bowl, rub on salmon, and allow to marinate in refrigerator one hour.
Preheat oven to 425 F.
Cut up 1/4 stick of butter and dot salmon with the pieces.
Bake salmon, uncovered, for 15 minutes until salmon flakes easily with fork.
Meanwhile, place 3/4 stick of butter, 1 cup of parsley, 3 cloves of garlic, juice of 1/4 lemon, and 1 teaspoon Italian seasoning in small skillet.
Allow to come to a boil, allow to cook for 1-2 minutes , then turn off heat before butter starts to brown.
Serve immediately, pouring sauce over salmon.
Salmon with Soy Maple Sauce
We had a dinner party, making two different salmon filets, one salmon filet had a lemon parsley butter sauce, and one had a soy maple sauce.
I will blog the lemon parsley butter salmon shortly, but the soy maple salmon recipe is below:
Soy Maple Salmon
1.5 – 2 lb salmon filet
1 tablespoon canola oil
1/4 onion, sliced
1/2 cup parsley, chopped
2 cloves garlic, chopped
l teaspoon cumin
1 teaspoon paprika
salt and black pepper to taste
Marinade
1/2 cup soy sauce
1/2 cup maple syrup
1/4 cup Nakano seasoned rice vinegar
squirt mustard (about a teaspoon)
juice of 1/4 lemon
Place salmon in flat tray, skin side down . Mix seasoning ingredients in small bowl, rub on salmon. Mix marinade and pour over salmon. Flip salmon skin side up, and allow to marinate in refrigerator one hour.
Preheat oven to 425 F.
Flip salmon skin side up in tray. Bake salmon for 15 minutes until salmon flakes easily with fork, spooning sauce over salmon midway through baking.
Serve immediately, pouring sauce over salmon.
We served this with Quinoa Mujadara, turmeric rice, and layered pita salad (salad recipe to be posted soon).
