Salmon steak pan seared in brown butter



Salmon steak pan seared in brown butter

The men in Teresa’s family are avid fishermen -   she gave me salmon steak caught just yesterday.  Fish is a food group I always intend to eat more, although that rarely happens because I haven’t mastered the cooking techniques (or have a hankering.)  But any food this fresh will be excellent.  And this was.

This is more a general guideline than an actual recipe.  Use your judgment on amounts if you try this.

Create a marinade of a pinch of sea-salt on the steak, then drizzle with with blackberry vinegar (in lieu of balsamic) and a squirt of olive oil.  Let it come to room temperature.


Melt a small amount of butter in a frying pan over medium heat.  Allow butter to brown.  When the desired color is achieved, toss in the salmon – skin side up.  Save any marinade for the next step.  Cook for 3 – 4 minutes on each side, depending on thickness. 



Remove fish from frying pan.   Add any marinade left, or some red wine, or some blackberry vinegar (I know, I’m pushing the bb vinegar because it’s so good I ought to sell it.)  Let it bubble up the bits on the bottom of the pan.  Pour over the fish.  There won’t be much but there doesn’t need to be.

Serve immediately.

I had garlic pasta and (go figure) blackberry vinegar laced tomato slices (from Teresa’s garden because she’s showing off) with a pinch of sea salt.

For the pasta, cook 4 (for one person) or so ounces.  When done, drain cooked pasta in sieve.  Lower the heat and in the same pan add a tablespoon or two of olive oil and some diced garlic.  (I used about 6 cloves so I could overdose any passersby on my garlic reek today!)  Cook until soft.  Add the pasta back to the pan.  You may want to add more olive oil.  Your call.  Top with grated Parmesan or pecorino (my personal favorite, a hard sheep’s cheese with a wonderful bite.)

That’s it.  This was an excellent meal that made me wonder why I don't eat more fish. 



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