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Today I am making panseared salmon with creamy garlic butter lemon sauce. This salmon recipe is refreshing and easy to make in one pan, perfect for weeknight dinners or any time meal. Simple and easy to make restaurant style fish at home. Give it a try to this recipe, I am sure it will become your favorite dinner recipe!
In this recipe, I paired up creamy salmon with Greek lemon roasted potatoes as a side which are crispy from outside and buttery from inside. It is infused with lemony garlic oregano flavor. Using baby potatoes as sides for this recipe is intensely satisfying and goes great with garlic lemon butter sauce.
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Ingredients:
GreekStyle Lemon Roasted Potatoes
Baby Dutch yellow potatoes 1.5lb/680g
Salt (boiling) 2tsp
Dried thyme 1/2tsp
Ghee/clarified butter 3tbsp or asneeded
Lemon juice
Crushed black pepper
Garlic (grated) 45cloves
Salt apinch
Oregano (dried or fresh) 1tsp
Parsley(dried or fresh) forgarnish
Creamy Lemon Butter Salmon
Salmon fillet with skin 3fish pieces
Salt as needed
Black pepper asneeded
Garlic (minced) 45nos.
Shallots 56(small)nos.
Butter 23tbsp
Chicken stock 3/4cup
Fresh or Dried dill
Heavy cream 3/4cup
Lemon/lime juice 1whole
Lime zest 1/2tsp
Salt as needed
Garlic (minced) 4nos.
Nutmeg a dash
Worcestershire sauce 1tsp

Directions:
GreekStyle Lemon Roasted Potatoes
* Wash and scrub potatoes under running water. Remove any surface debris. Cut potatoes roughly into equal size, if they are larger. Set large pot, cover with water over mediumhigh heat by adding 2 tsp of salt and 1/2 tsp of dried thyme. Bring water to boil then transfer washed potatoes into hot water. Boil potatoes gently until they are fork tender. Total time for boiling potatoes is depends on the size of your potatoes. It took me 1518minutes. But you can check tenderness of potatoes using fork or knife.
* In a mixing bowl, juice the lemon, add oregano, crushed black pepper, salt and mix together.
* Once potatoes are cooked, remove from stove and drain them into a colander. Transfer potatoes immediately into the lemon mixture and coat them well. Set aside for 1015 minutes.
*Preheat the oven at 375F
* Set skillet over high heat, add ghee once melt lower heat to medium, add potatoes and cook form each sides for approx 45 minutes or until they are slightly golden brown.
* Remove skillet from stove, grate garlic into potatoes followed by leftover marinade mixture and mix them together. Roast potatoes into preheated oven for 10minutes from one side, then flip potatoes and bake another 20 minutes from another sides.
* Take out the potatoes flip over the sides and again bake for another 5 minutes at 350F for crispy.
For the creamy butter salmon
* Set pan over medium heat, melt the butter, add fish skin side down,press or hold fish for about a minute to avoid sticking skin on pan surface. Cook fish until nutty brown from both sides. Before flipping add butter if needed. It takes approximately 3 minutes to cook from each side depending on the thickness of fish.
For lemon butter garlic sauce
* Peel and finely chop shallots and garlic.
* Once fish is cooked remove from pan and set aside. Add butter to melt for making sauce on lowmedium heat in the same pan. Add chopped garlic sweat in butter then chopped shallots cook until moisture evaporates, make sure not to brown shallot it should be translucent. Then add chicken stock, Worcestershire sauce, salt, and crushed black pepper. Pour heavy cream into the pan bring sauce to gentle simmer then grate lime zest, nutmeg and stir it. Cook fish gently into the sauce.
* At last, add fresh or dried dill and cook briefly. Remove pan from heat.
* Plate out warm fish and add sauce around it, serve with lemon roasted Greek potatoes.
Servings: 2 people

Music: Solitude
Musician: Rook1e

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