Sear Roasted Salmon With Lemon Ginger Butter Recipes

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.

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.

Steps:

• Combine butter, lemon juice, ginger, chives and blend well. Set aside at room temp. Heat oven 500 degrees. Set a large ovenproof skillet over medium high heat and add enough oil to film. Season salmon. When oil very hot, add salmon, skin side up. Cook until browned (1 min.) Flip fish over and put skillet in oven. Roast 4 minutes for medium doneness. Remove pan from oven and transfer salmon to plates. Top with lemon-ginger butter.

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.