Seared Salmon

Seared Salmon with Citrus Butter Sauce & TwiceBaked Potatoes

Serves 6

6 (6-ounce) center-cut salmon fillets with skin
Zest from half a lime
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Citrus Butter Sauce

1 large garlic clove, chopped
1/4 cup freshly squeezed lime juice
1 teaspoon kosher salt
Freshly ground black pepper- to taste
1/2 cup (4 ounces) unsalted butter, melted

1. First make the sauce. In a blender, combine the garlic, lime juice, salt, and pepper.  Purée until blended and smooth.  With the motor running, pour in the butter and blend until emulsified, about 30 seconds.  Keep the sauce warm until ready to serve.

2. Place a non-stick pan on the stovetop over medium to high heat.

3. Drizzle salmon all over with olive oil and season with kosher salt and freshly ground black pepper.  Place the salmon flesh side down (skin side up) in the pan and cook for 4 minutes.  Turn the fillets over and cook for another 2-3 minutes for medium-rare or until desired doneness.  

4. Remove from the grill and carefully remove the skin. Spoon sauce over the top of the salmon, about 2-3 tablespoons per fillet.

Serve with Sour Cream & Chive TwiceBaked Potatoes.