Garlic Butter Cream Sauce with Salmon

On today’s episode, we’re making a garlic butter cream sauce.

And by the way, this could go on anything. Really almost anything. We will be putting it on a piece of fish. Yes. Because that’s what I want to do.

Why You’ll Love This

Wow, this is good. Pardon all that nonsense. It’s just damn good.

That little sauce is genius.

You could put it on any kind of fish. It would be nice on a little piece of chicken or something like that. Who knows? Possibilities are endless and certainly up to you.

Ingredients

For the Sauce

• a little oil
• a couple tablespoons of diced red onion
• garlic
• Half a cup vermouth (You could use white wine)
• Two tablespoons of cold butter
• a quarter of a cup of heavy cream
• juice of one lemon
• a nice big tablespoon of chopped dill
• salt
• pepper
• a tiny bit more dill

For the Salmon

• A little piece of salmon
• A little oil
• salt
• pepper

Instructions

1. Start right here. To a small pan, add a little oil.
2. Add a couple tablespoons of diced red onion.
3. Add garlic. These two things, we just want to sweat, soften, become fragrant. Should take about three, four minutes.
4. We’ll get our fish ready. Put a little oil on both sides of a piece of salmon. Add salt and pepper to both sides.
5. Add half a cup vermouth (you could use white wine) to the pan. Let it start to bubble away and reduce by about 30%.
6. Add two tablespoons of cold butter. Melt beautifully in here.
7. Add about a quarter of a cup of heavy cream. Let that boil for a bit.
8. Start our fish. The pan is hot. Fish goes in. Face down. The side you’re going to serve facing up is the side that goes into a pan. First.
9. Cook it about a third of the way. Then flip it to the other side.
10. Add juice of one lemon. And a nice big tablespoon of chopped dill to the sauce.
11. Take the fish out and let it rest for a sec.
12. Add salt. And pepper to the sauce. Then we mix. And we taste. The heat’s enough now. And we’ll just taste for seasonings.
13. Let’s put this together. Our fish first.
14. Add some sauce.
15. Add just a tiny bit more dill.

Cooking Tips

You could use shallot if you want. Though I do find shallot a bit of a pain in the ass because they’re small.

I don’t condone that behavior. Don’t do that. It’s not smart. Never burnt myself, but it’s not smart.

The side you’re going to serve facing up is the side that goes into a pan. First, that’s because it gets the cleanest cook. The pan doesn’t have bits stuck to it. It’s just nice and perfect.

The really nice thing about cooking salmon this way is that you’re going to be able to see the color change up the side.

We want to cook it about a third of the way. Then flip it to the other side. And it will help us keep the inside about a perfect medium rare.

It was a room temperature piece of salmon when I started.

I love salmon. I love cooking it like this. I don’t like it dried out.

Serving Suggestions

You could put it on any kind of fish. It would be nice on a little piece of chicken or something like that.

Possibilities are endless and certainly up to you.

Hey, eat better. That’s the point of this. We want you eating better and not going out all the time.

Make more stuff at home. Thanks for hanging out. Tell your friends about us. See ya.