Saturday, August 25, 2012

Butter Poached Salmon with Warm Tomato Relish

Before you start hollering... we did use a cheat last night because I just didn't think I could get the same effect butter gives you with coconut or olive oil. I used grass-fed, happy cow, organic butter. :P

I've never been a fish fan which isn't really fair to Gary that I've waited this long to try. He loves fish and other seafood. Ok, let me rephrase, I'm not a cooked fish fan. I love me some sushi!
He was pretty excited that I chose this recipe to prepare. He didn't have to ask me. I found and planned it without even telling him. I wanted to be a surprise.

Let's begin. First, I prepared enough for 3 meals. 2 servings for Gary (he brings one to work the next day) and 1 for me.

Tomato Relish
1 small red onion, sliced
2 medium tomatoes, diced
1/4 cup kalamata olives, sliced *
3 tablespoons capers *
2 tablespoons grass fed butter
Fresh ground pepper to taste
3 filets , skin on
2 tablespoons of butter per filet
Sea salt and black pepper

In a small saute pan melt the butter over medium heat, add the onions and cook until the onions begin to caramelize. Add the remaining ingredients and cook for another 2-3 minutes. Remove from heat and set aside. The recipe says this is enough relish for 5 filets BUT * I didn't use the capers or the olives because Gary doesn't like them. I used an extra tomato.

For the salmon: The amount of butter that you use depends on how many filets you prepare. You will use 2 tablespoons of butter per filet.

Preheat the oven to 350F (176C). Generously season both sides of the filets with salt and pepper. Melt the butter in a small oven proof pan (I didn't do this, I just quickly transferred it to another dish before popping it in the oven). Anyway, melt the butter until it's hot enough so that when you put the filets in, skin side down, they sizzle. Let them cook for about 3 minutes then you're going to start basting the filets. I used a spoon and continuously basted non stop for 4 minutes. After this, pop your fish in the preheated oven for about 8 or 9 more minutes. I put all 3 filets in a baking dish and poured the butter from the pan over top of them.
The time in the oven depends on how thick your filets are. Mine were average. I used the tail end of the salmon so they were less fatty and a little thinner.

I served this with an Asparagus and Mushrooms recipe. I cooked the Asparagus first with the tomato relish, put both aside covered with foil to keep hot and then worked on the fish since the fish didn't have to cook for that long and needed constant attention for half the cooking time. :)

Enjoy! I know I sure as heck did. I actually DID LIKE IT! I'll prepare this again anytime.

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