Sear Roasted Salmon With Lemon Ginger Butter Recipes

SEAR-ROASTED SALMON WITH LEMON GINGER BUTTER

Steps:

• Heat oven to 500°F.
• Combine the butter, lemon juice, ginger and chives in a small bowl. Set aside and keep at room temperature while the salmon cooks.
• Heat a large ovenproof skillet over medium high heat. Add olive oil to skillet.
• Sprinkle salmon fillets with salt and pepper. When the oil is very hot, add the fillets to the skillet and cook until browned, about 1 - 2 minutes.
• Flip the fish over and place the skillet in the hot oven. Roast for about 4 - 5 minutes. Check with the tip of a knife to make sure the salmon is done.
• Remove the pan from the oven, and immediately transfer the fillets to a serving plate and top each fillet with a dab of the lemon ginger butter.

LEMON GINGER SALMON

Steps:

• Chop green onions. Reserve green tops for garnish.
• In a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil.
• Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour.
• Preheat oven to 425°F.
• Bake, uncovered, for 13-15 minutes or until salmon turns opaque.
• Garnish with reserved green onions. Sesame seeds also make a nice garnish.
• Salmon could be grilled or microwaved instead of baking in the oven.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.