Salmon with Lobster Garlic Butter Sauce
- 1 tablespoon olive oil
- 600 g salmon filets skin on or off
- 1 green-black lobster brain
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- ½ cup dry white wine* or chicken broth
- 1 ½ cups reduced-fat cream
- ½ cup fresh grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- Juice of 1/2 a lemon
- Salt and pepper to taste
- Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over. Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Do this gently – it can split if you overheat it (revive it with a quick splash of cold water).
- Add the parmesan cheese and allow the sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Allow the cream to reduce in a gentle simmer until thickened to your liking.
- Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.
- Serve over hot baked potatoes, pasta, rice or steamed veg.
It may seem like a lot of butter for one recipe, but you need it to ensure good basting coverage. You do not have to use all of it for serving. Save leftover butter (even if just a smear!) and pan fry bread with it tomorrow, see post for photos. It’s Amazing – with a capital A!