Sear-Roasted Salmon Fillets with Lemon-Ginger Butter

Salmon, a great source of heart-healthy Omega-3, is a staple out here in the Pacific Northwest. I love the stuff! This easy recipe for the pink-fleshed fish calls for searing then finishing the salmon fillets in the oven. The fillets are then plated and topped with a dollop of lemon-ginger butter, which adds a citrusy zing to the dish without overpowering the salmon. It’s delicious!

I didn’t have chives so I substituted finely diced green onions (the green part only). Serve the salmon with sauteed spinach (or mixed greens with Ginger Dressing) and Triple-Sesame Jasmine Rice.

Sear-Roasted Salmon Fillets with Lemon-Ginger Butter
-recipe from Fine Cooking Magazine 

Searing the salmon gives it a golden crust; high-temperature roasting finishes the cooking and keeps the fish moist. Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.
Serves four.
 
6 Tbs. butter, well softened at room temperature
2 Tbs. fresh lemon juice, warmed slightly
2 Tbs. minced fresh ginger
2 Tbs. snipped fresh chives
Olive oil for the pan
4 salmon fillets (5 oz. each), skinned if you like, patted dry
Salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.

Heat the oven to 500°F. Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film. Sprinkle the salmon lightly with salt and pepper. When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. Roast for 2 minutes for medium rare; 4 minutes for medium well. Check for doneness with the tip of a knife. Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.

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