Originally published July 25, 2007 at 12:00 AM | Page modified July 25, 2007 at 11:10 AM
PrintRecipe: Butter-Rubbed Salmon with Blueberry Sauce
PREV
Butter-Rubbed Salmon with Blueberry Sauce features Northwest ingredients prepared simply.
Serves 6 1 salmon fillet (2 pounds), skinned
Lemon-Caper Butter Rub (recipe follows)
Blueberry Sauce (recipe follows)
1. Remove bones and cut salmon fillet into 6 pieces at a 45-degree angle along the bias. Try to maintain uniform thickness in the slices, cutting wider pieces toward the narrower ends of the salmon and thinner pieces toward the thick center of the salmon.
2. Using a basting brush and about half of the butter rub, coat one side of the salmon pieces with the rub. Refrigerate salmon for 5 minutes, or until the butter just hardens into a glaze.
3. Heat a large skillet or griddle over medium-high heat. Lay salmon, butter-rub side down, in pan and cook until bottom half of salmon flesh is opaque, about 3 minutes. Brush remaining butter rub over salmon and flip pieces. Cook 1 minute more or until salmon is nearly opaque throughout but still very moist.
4. Serve hot, topped with blueberry sauce.
Copyright © 2007 The Seattle Times Company
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