Ginger soy butter on top the salmon.

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Name: Butter-me up Tim Salmon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Klinghard
Ingredients: 4 Salmon Filets; 2 tablespoons unsalted butter room temperature; 1/2 tablespoon minced chives; 1/2 tablespoon ginger; juice lemon; 1/2 tablespoons low-sodium soy sauce

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INGREDIENTS

4 Salmon Filets
2 tablespoons unsalted butter ; room temperature
1/2 tablespoon minced chives
1/2 tablespoon ginger
juice lemon
1/2 tablespoons low-sodium soy sauce

Servings

INSTRUCTIONS

Combine everything except the salmon in a bowl and stir vigorously with a wooden spoon until the ingredients are incorporated. Set aside.

Heat a tablespoon of olive oil or canola oil in a large stainless-steel saute pan over medium-high heat. Season the salmon with salt and pepper; when the oil is lightly smoking, add the fish, flesh side down, to the pan. Cook for 4 to 5 minutes until the skin is lightly charred and crisp. Flip the fish and cook for 2 to 3 minutes more, until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (Salmon is best served medium, but if you want yours completely cooked, saute for another 2 to 3 minutes.)

Serve the salmon with a generous spoonful of the flavored butter, which should begin to melt on contact.

NOTES

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Nutrition

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Serving Size: 1 Serving (836g)
Recipe Makes: 1 Servings

Calories: 1863
Calories from Fat: 1165 (63%)

Amt Per Serving		% DV

	Total Fat 129.5g	173 %
	Saturated Fat 38.8g	194 %
	Monounsaturated Fat 35.9g
	Polyunsanturated Fat 31.7g
Cholesterol 496.7mg		153 %
Sodium 704.5mg		24 %
Potassium 2938.5mg		77 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.7g
Protein 162.7g		232 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1863

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