Salmon with Lemon Herb Butter

Alright so this recipe may seem a tad more fancy than what I’ve posted before, but who doesn’t love a nice dinner every once in a while?  I know my roommates and I love sitting down together at the kitchen table and talk about our day’s while enjoying a delicious meal.  I’ve been slowly but surely becoming a salmon fan, so I have been dying to try and make my own.  I came across this recipe that combines lemon, garlic, herbs, and loads of butter to slather over a slow cooked, delicious salmon filet.  The best part is that this recipe is not only extremely simple, but very cheap and affordable.  As I’ve said before, I believe that everyone should EMBRACE SEAFOOD.  Don’t get freaked out by it until you give it a try first and I know that this is a recipe that you will be sure to love. 🙂

Ingredients: 

  • 1 stick butter, room temperature
  • 2 lemons, zested
  • 1/2 tbsp dried dill (or 1/2 bunch fresh, finely chopped dill)
  • 1/2 tbsp dried thyme (or 1/2 bunch fresh, finely chopped thyme)
  • 1 garlic clove, smashed and finely chopped
  • salt
  • 4 salmon fillets
  • Extra-virgin olive oil

Directions:

Begin by combining the butter, zest, herbs and garlic in a small bowl.  Stir until the butter mixture is evenly combined.  Season the mixture to taste, with salt.  This butter goes well with other meats and vegetables; therefore, if you have any leftover, don’t be afraid to wrap it up and save it in the fridge for later.

Bring your salmon fillets to room temperature.  Preheat a skillet on medium-low heat.  Coat the salmon fillets evenly with olive oil and then season with salt.  Drizzle olive oil into the skillet.  Place fillets (skin side down if applicable) into the preheated pan.  Cook the salmon for approximately 8 minutes, or until the translucent orange color turns into an opaque pink.  DO NOT FLIP!  It is important to leave the salmon on one side to prevent dryness and falling apart!  If you were to cook this salmon on a grill, you would preheat the grill on medium, brush oil on the grates, place fillets skin side down, cook approximately 8 minutes, and then flip cooking the other side for approximately 2 minutes.

Remove the fillets from the skillet when fully cooked.  Top with the room temperature butter mixture and watch as the hot salmon melts the butter, creating a sauce of sorts.  Serve your salmon immediately, maybe with a side of rice or pasta?  I also sliced up a few lemon wedges to garnish the plate and add as needed.  One of the worst tastes in my opinion, is overcooked salmon, so be sure to keep an eye on the color of the fish and the time as you are cooking it to prevent overcooking and dryness.  I personally loveeeeee this recipe and I really think you will too, so give it a shot and enjoy. 🙂

5 Kitchen Tips You Should Know

I haven’t been cooking too much lately, so I figured I’d change things up a bit and share with you all some awesome kitchen tips you definitely want to know.  What I find beneficial about this list of 5, is that there is a partial focus on how to keep foods fresher, longer.  As a college student on a budget, food going sour or bad is a waste of money; however, it can be easily avoided.  Several of these others tips are wonderful tools to help you remain efficient in the kitchen!

1. Use Tongs

Tongs are the universal tool of the kitchen.  Yes, a spatula is great for flat foods, such as pancakes and eggs, but tongs are much easier way to pick up other foods.  Tongs also give you much more control and a smaller chance of dropping your food across the kitchen floor.  Also, if you have non-stick cookware, I recommend using tongs with nylon tips to avoid scratching your pans.  Always go with the 12 inch tongs as well.  This long utensil keeps you far away from the heat and gives you sturdier control when picking up larger foods.

2. Store Everything in Tupperware

As a college student, Tupperware will save your life.  We all spend our limited amount of money on food, so for it to go bad before we are done utilizing as much as we can, is such a waste.  Tupperware gives berries, salad greens, and cut produce, a much longer life due to it’s air tight seal.  Don’t be afraid to also store your dinner leftovers in these containers as well.  If you make too much, pop it in a container and you’ll have a fresh and delicious meal waiting for you another day.  These containers are also reusable and therefore more Eco-friendly, which is ALWAYS a plus.

3. If You Own a Knife, Use It

Many people underestimate the versatility of an everyday kitchen knife.  In particular, I want to focus on garlic.  Pretty much all delicious recipes use garlic, so it is essential to know the proper way to mince and dice this tiny clove.  Many use a garlic press, however I find that to be a waste of time AND garlic.  Yes it seems easy, but half the time you are wasting some of your garlic as it gets stuck in the press.  A technique I prefer to utilize, is simply smashing the unpeeled clove with the flat side of your knife.  This will force the skin to slide off easily and then you can easily mince it up.

4. Keep Separate Cutting Boards for Different Foods

Certain foods, such as onions and garlic, have a very potent/prominent smell.  Many don’t realize how easy it is for these flavors to be permanently absorbed into a cutting board.  This being said, I find it very beneficial to have at least two different cutting boards to ensure that these flavors aren’t being spread around in an unwanted manner.  No one wants onion flavored fruits and cheeses all the time!  Also, having a separate board with a small lip around the sides, is good for cutting meats to ensure the juices and blood don’t pour off the board onto your counter tops.  This can also help prevent cross contamination.

5. Herbs Should Be Fresh and Green

With the exception of a few certain that are intended to be dry, such as bay leaves and oregano, herbs should be fresh, green, and beautiful.  Herbs are always better and more flavorful when they are bright and fresh.  Although they don’t last too long in the fridge, the result in flavor is most definitely worth it.  I always recommend using fresh chives, parsley, thyme, rosemary, dill, etc.  These herbs add brightness and a stronger depth of flavor to each of your recipes.  Yes, dried herbs are still delicious, but they do not have a long shelf life and also lack the flavor that most recipes call for.

If you were planning on using dried herbs, another tip would be to put the herbs in the palm of your hand and rub them between your fingers as you add them to your recipe.  This helps release the oils from the dried herbs, giving them more flavor.