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High Liner Foodservice
Garlic Butter Salmon
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Embark on a culinary journey with our Garlic Butter Salmon, showcasing the pinnacle of flavor with premium Atlantic salmon fillets. Immerse yourself in the richness of our savory compound garlic butter, expertly crafted to enhance the natural succulence of the salmon. Nestled beside velvety mashed red skin potatoes and lightly grilled asparagus, each bite is a symphony of textures and tastes. Indulge in the perfect harmony of premium ingredients, delivering a delightful and sophisticated dining experience that will undoubtedly elevate your love for seafood.
Serves: 4
Serves: 4Prep time: 25 minutes
Prep time: 25 minutesCook time: 15-20 minutes
Cook time: 15-20 minutes.jpg)
Ingredients
Preparation
- 4 ea Atlantic Salmon Fillets
- 0.5 ea Lemon, sliced into thin rounds
- 8 oz Asparagus, trimmed ends
- 2 tbsp Vegetable Oil, divided in half
- 1 tbsp Kosher Salt, divided in half
- 1 tbsp Ground Black Pepper, divided in half
For the Compound Garlic Butter
- 0.25 lb Unsalted Butter, softened at room temperature
- 3 ea Garlic, cloves minced
- 2 tbsp Parsley, chopped
- 1 tbsp Thyme, chopped
- 1 tsp Rosemary, chopped
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
For the Mashed Red Skin Potatoes
- 2 lb Red Skin Potatoes
- 6 fl-oz Milk
- 3 oz Unsalted Butter
- 2 tbsp Kosher Salt
- Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
- For the Compound Garlic Butter: Prepare the compound butter in advance. In a small mixing bowl stir together all ingredients until thoroughly combined. Transfer to a large piece of plastic wrap and form the butter into a small log using a rubber spatula. Roll the compound butter up into a small log and wrap completely in plastic. Rest in the refrigerator.
- For the Mashed Red Skin Potatoes: Wash and scrub the potatoes thoroughly. If necessary, cut into 2" pieces before adding to a small pot and covering by at least 1" of cold water. Salt the water to barely the taste of sea water. Over a medium-high setting bring the pot to a boil. Turn the potatoes down to a gentle simmer and cook for 15-20 minutes, or until tender and cooked through. Strain the potatoes and allow them to rest while excess moisture is removed via steam. Separately, either in a microwave or in small pots on the stove top, melt the butter and warm the milk. Taking care not too scald the milk. Mash, rice, or process the potatoes back into the pot they were cooked in. Gently fold in the melted butter, followed by the warm milk. Season with kosher salt if necessary.
- To Cook the Salmon and Asparagus: Preheat a large sauté pan to a medium-high setting. Season the Salmon fillets with half of the kosher salt and black pepper respectively. Add half of the vegetable oil to the preheated pan. Just before the oil begins to smoke, carefully add the Salmon fillets to the pan. Sear on one side for approximately 3 minutes until a golden brown crust has formed. Shake the pan gently to loosen the Salmon from the pan. Turn the heat down on the pan to medium and continue cooking without flipping the fillets. Add half of the reserved compound butter and cook for an additional 3-5 minutes, basting with the melting butter, until the Salmon has achieved your desired internal temperature (145℉-155℉.) Remove from the pan and allow to rest briefly before serving. Preheat a grill to a medium-high setting. While the Salmon is cooking, toss the asparagus with the remaining oil, salt and pepper until coated well. Carefully add the asparagus to the preheated grill and cook for 2-4 minutes until nicely charred and slightly tender, but still 'al dente.'
- To Assemble & Finish: Divide the finished mashed potatoes equally between four serving plates. Repeat with the finished asparagus. Add a fully cooked Atlantic Salmon Fillet to each plate and top with approximately 1 tbsp of reserved compound garlic butter to each fillet. Garnish the plates with a lemon wheel and enjoy.
