Goat Brown Butter Pan Seared Salmon with Lemon, Spring Onion and Parsley.
Made for St Helens Farm Recipe Page - Find it Here
If you’ve not cooked using brown butter, what have you been waiting for?
Get the butter in the pan, start making it brown, and if you like goat butter, then this is perfect! If you don’t, use non-goat butter, the recipe works either way.
St Helens Farm goat butter is perfect for making brown butter. With a subtle flavour that melts easily which makes getting the perfect colour with the brown butter easy.
Salmon, gently cooked in a bath of brown butter, lots of lemon which makes it sharp and fresh, roughly chopped fresh parsley and slices of spring onions gives the dish a bite and will sit well on any table!
A simple dish made into something really special because of the nutty St Helens Farm goat brown butter.
Nestle the soft nutty salmon pieces next to a salad of fresh peppery rocket and drizzle over the St Helens Farm goat brown butter and lemon sauce before tucking in.
To keep the salmon moist, the trick is not to over cook.
Obviously, the cooking time will depend on the size of the salmon. Individual fillet or larger half side of salmon, whichever it is, keep an eye on it and cook it so that the centre is still slightly opaque. When a fork is inserted into the flesh, flakes pull away easily and are soft and only just cooked.
Even if you’re not a fan of salmon, use the same method when cooking a nice fillet of cod or other firm fish, it’s worth it!
Go on, give it a go and enjoy your sweet life!
Pale pink salmon in a bath of lemony brown butter.
What You Need
2 x Salmon Fillets - or 1 Larger Piece – Skin removed – See Tip Box
100g St Helens Farm Butter
3 Spring Onions
15g Fresh Parsley Leaves
2 Lemons
Salt and Pepper
Wafer thin slices of lemon are perfect
How It’s Done
Zest both of the lemons.
Juice one of the lemons
Slice one of the lemons as thin as possible
Set the lemons aside until needed
Slice the spring onions and set them aside until needed
Finely chop the fresh parsley and set aside until needed
Use pieces of paper towel to pat both sides of the fish dry – See Tip Box
Sprinkle both sides of the fish with a little salt and pepper
Add the butter to a frying pan and heat it up until it gets hot and bubbles.
Let the butter bubble and heat up until the butter turns a light golden brown.
Keep a close eye on the brown butter so that it doesn’t burn.
Once the butter is brown, turn the heat down to low and gently place the dried and seasoned salmon into the brown butter.
Keeping the heat low so that the brown butter doesn’t burn and the salmon doesn’t over cook, gently cook the salmon in the brown butter for approx. 2-5 minutes per side, until the fish is flakey but still opaque – See Tip Box
Cook the fish gently in the brown butter
Once the fish is cooked, remove from the pan onto a plate and set aside
Add half of the spring onions to the brown butter, let them simmer for 2 minutes.
Add the juice, zest and slices of the lemon to the pan and again let it simmer for a further 2 minutes.
Once the fish is removed, add the wafer slices of lemon, sliced spring onions and the chopped parsley.
Remove the pan from the heat, add the chopped parsley to the pan and give it a mix.
Pour the lemon brown butter sauce over the cooked salmon.
Sprinkle the remaining chopped spring onions over the top of the salmon to serve.
Keep the flakes slightly opaque and soft
Tip Box
Pat Dry – Patting the fish dry enables the fish to cook more evenly.
Fish – For this recipe I used one 500g piece of salmon. Whichever way you choose to buy your fish, individual fillets or as a larger piece, adjust the cooking time accordingly
Cooking the fish – 1) How long the fish takes to cook depends on how thick the fish fillets are, so adjust time cooking time.
2) The fish should still be a little translucent in the center and flake away easily when a fork is gently inserted.
3) Fish is over cooked when a white gooey liquid is discharged. This is protein coming out of the fish
Fish Skin – Remove the skin from the fish, but don’t throw it away. Place it onto an oven tray covered with a silicone mat, rub with a little oil, sprinkle with a little salt and into a hot oven until the skin becomes crispy. Enjoy fish skin crisps!
moist fish in a bath of lemony brown butter
