In my busy home, I’m all about finding the easiest recipes that don’t come out of a box or a can. My family deserves a great home-cooked meal, but with our crazy schedules, time in the kitchen is limited.
Well, today, I hit the jackpot. Not only did this recipe get us out of the perpetual chicken and beef rut (fellow moms, we’ve all been there, right?), it was also unbelievably simple, quick, and delicious! Salmon is always a treat to us, but salmon sautéd in Epicurean’s Lemon Pepper Butter was an extra-special surprise. (And kitchen bonus points: it looks awesome, too!)
- 1/2 cup plus one TBS Epicurean’s Lemon Pepper Butter (melted and divided)
- 1 TBS finely minced shallot
- 1 TBS chopped mint
- 4 salmon fillets
- 1 pound pearl onions (boiled for 3 minutes, pealed, and sliced)
- Kosher salt to taste
- Garish: fresh ming sprigs
In a small bowl, whisk together 1/2 cup Epicurean’s Lemon Pepper Butter, the minced shallot, and the chopped mint. Set aside.
Sprinkle salmon with kosher salt.
Heat remaining butter in a large skillet over medium-high heat. Sauté salmon with the pearl onions 4 to 6 minutes on each side or until cooked to your preference. Plate the salmon and onions and drizzle with the warm butter mixture, garnishing with fresh mint sprigs.
I’d suggest pairing a 2013 Cakebread Sauvignon Blanc with this dish. To your family, it will seem like you've spent hours in preparation, but you've only spent minutes...