Salmon with Garlic Lemon Butter Sauce

Salmon with Garlic Lemon Butter Sauce

Important Tips:

A good quality non stick pan will prevent the salmon from sticking to the pan and causing unnecessary stress.

You can substitute the butter with 2 tablespoons of olive oil if you’re hesitant to use butter. If you want an even richer sauce, you can add an extra tablespoon or two of butter.

Add in a splash of white wine also for a gourmet feel! (I usually add in 3-4 tablespoons)

Fresh parsley is the only way to go with this! I don’t really recommend cooking or garnishing with dried parsley

This Pan Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! This salmon recipe requires minimal ingredients and it comes together so quickly.

What to serve with pan seared salmon

Throw some greenery on your plate and pair your pan seared salmon with some grilled asparagus, buttery sautéed green beans or some creamy mashed potato.

Summary:

Prep: 10 minutes

Cook: 10 minutes

Ready in: 20 minutes

Servings: 4 servings

Ingredients:

4 (6 oz) skinless salmon fillets (about 1-inch thick)

2 garlic cloves , minced

Quarter cup low-sodium chicken broth

2 tbsp fresh lemon juice

3 tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces

Half tsp honey

2 tbsp minced fresh parsley

Salt and freshly ground black pepper as per taste

2 tsp olive oil

Lemon slices for garnish (optional)

Method:

Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. 

Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat. 

Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. 

 Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.

 Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 

 Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.

 Sear salmon flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan, until crispy and golden.

Flip and sear the other side until the outside is crispy.

Add in the butter, garlic, parsley and lemon juice, stirring the melting butter around each fillet. (The butter will begin to brown slightly.)

Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired.

Serve immediately.

Multani Paneer Tikka

A special appetizer, Multani Paneer Tikka, is cooked and char-grilled to perfection with a marinade of paneer cubes and other aromatic herbs and spices, adding an extra smoky flavour to the dish. This delicacy is crispy on the outside and exquisitely soft and creamy as you savor the first bite. Please do like and subscribe my recipe. The link is given below: Video link https://youtu.be/8jfRQ8YJAW0

Important Tips:

Plain Greek yogurt is perfect for making the marinade. 

 

Do not use non-roasted gram flour for the marinade. If readymade roasted gram flour is not available, dry roast regular gram flour for 1 minute in a frying pan.

 

To get the bright red color use only Kashmiri Red Chili Powder. 

Gently crush the Kasuri methi between your palms to help release its flavour and aroma.

 

Do not add hot mustard oil to the marinade. Allow it to cool down before adding to the marinade. 

 

Adding pickle spice mix is optional in this paneer tikka recipe. If you do not have pickle masala, add a teaspoon of mango pickle, mix vegetable pickle, or red chilli pickle. Make sure to chop the pickle nicely. 

 

While grilling, once the paneer and the vegetables turn a little brown from the edges they are ready to serve.

 

The longer paneer (cottage cheese) and vegetables sit in the marinade, the more flavoursome and juicy they will taste.  Usually prefer overnight or at least 1 – 2 hours to rest the marinated cottage cheese and vegetables.

 

To make vegan tikka, use tofu cubes or cauliflower florets instead of paneer (cottage cheese). For a vegan marinade for the tikka, skip curd and replace it with vegan yogurt or coconut cream.

 

 

 

 

 

 

Course: Appetizer

Cuisine: Indian

 

Prep Time: 20 minutes

Cook Time: 25 minutes

Marination: 1 hour

Total Time: 1 hour 45 minutes

 

Servings: 6

 

Ingredients

1 Cup paneer cubes, cottage cheese

1 Cup capsicum, cut into cubes

1 Cup tomato, discard pulp

1 Cup onion, cut into cubes

Ingredients for Marinade

1 tsp kalonji (nigella seeds)

Quarter tsp fenugreek seeds (methi dana)

Quarter tsp carom seeds (ajwain)

1 Cup thick or hung curd (yogurt) 

2 tbsp roasted gram flour (besan)

1 tbsp coriander powder

1 tbsp roasted cumin powder

Half tsp turmeric powder

1 tbsp ginger – garlic paste 

1 tbsp Kasuri Methi (dry fenugreek leaves)

1 tsp pickle spice mix,

2 tbsp nut pieces, soaked

1 tbsp khoya, grated

Quarter cup brown onion (sauté sliced onions until they turn brown)

Salt and red chilli power as per taste

Mustard oil as required

Water as required

Ingredients For Smoked Flavor:

2 – 3 hot coal pieces

1 tbsp ghee or butter, hot

Prep Work for Paneer Tikka

Cut the paneer and the vegetables. keep them aside in a bowl.

In a frying pan or tadka pan, smoke mustard oil over the gas flame. Add nigella seeds, fenugreek seeds, and carom seeds. Turn off the heat immediately. Swirl and allow the oil to cool down. Set aside.

Prepare Marinade:

Combine thick curd, gram flour, spices, salt in a bowl and whisk to form a smooth, lump free mixture.

Mix all the ingredients and grind them to a smooth paste. Keep aside for later use.

Now add the cooled down, smoked mustard oil. Whisk the marinade nicely once again to combine all the ingredients. Taste and adjust the seasoning.

Add the paneer cubes and vegetables to the marinade. Mix to coat each piece with the marinade. You can marinade the tikka overnight or at least for 1 – 2 hours. While marinating keep tikka in the refrigerator.

Adding Smoked Flavor:

In the bowl of marinated tikka, place a small stainless steel bowl in the center. Add hot live pieces of coal to the small bowl. Immediately drizzle hot ghee or butter over the coal pieces to create smoke. Cover the big bowl with a lid. Let the smoke engulf the entire bowl of marinated paneer tikka for 5 – 6 minutes.

Cook over the gas stove on a grill pan. Either ways it does not take more than 15 – 20 minutes to get ready.

Drizzle lemon juice on tikka before serving.

Serve Achari Paneer Tikka with green chutney.

 

Adrakhi Mutton Chaap

Adraki Chaap (Ginger Lamb Chops) is a popular meat dish from India. It uses lamb chops as its main ingredient and it usually has a spicy flavor due to the ginger and garlic paste. It is also easy to make, which can be a great go-to recipe for your busy weeknight dinners. Use lamb chops as its main ingredient and it usually has a spicy flavor due to the ginger and garlic paste. It is also easy to make.

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Hariyali Chicken Tikka

Hariyali Chicken Tikka is a classic North Indian starter where chicken is flavoured with fresh green herbs - mint and coriander leaves along with spices, giving us this delicious appetizer.

Marinating the chicken for a long period of time to develop enough flavor is the key here.

Serve the Hariyali Chicken Tikka Recipe along with lemon wedges.

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Hariyali Chicken Tikka

Hariyali Chicken Tikka is a classic North Indian starter where chicken is flavoured with fresh green herbs - mint and coriander leaves along with spices, giv...

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Hariyali Chicken Tikka is a classic North Indian starter where chicken is flavoured with fresh green herbs - mint and coriander leaves along with spices, giving us this delicious appetizer.

 

Marinating the chicken for a long period of time to develop enough flavor is the key here.  

 

Serve the Hariyali Chicken Tikka Recipe along with lemon wedges.

 

Important Notes:

Chicken: The recipe calls for boneless chicken breast cubes, but you can use chicken legs or drumsticks as well.

Spices: Garam masala can be substituted with black pepper.

Cream: You can substitute cream with yogurt.

Herbs: Use a combo of mint and cilantro. You can use any other herb as well.

Peanuts: This ingredient is optional. You can use cashew or coconut or almond powder as well.

If you have a few tablespoons of extra green paste left after applying on the chicken, you can mix it with mayonnaise or yogurt, or sour cream to make your hariyali dip.)

If you don’t have time for skewering, you can simply cook your boneless tikka on a pan over high heat until the water dries and tikka are a little charred here and there.

For dry roasting cumin just heat cumin in a pan on medium heat and stir until cumin is fragrant. Transfer cumin to a plate and use as needed.

 

 

 

 

 

 

 

Cuisine: North Indian

Course: Appetizer

 

Prep in : 80 M

Cooks in : 30 M

Total in : 110 M

Makes : 4 Servings

 

Ingredients:

2 Chicken breasts, cut into cubes

Half tsp Turmeric powder (Haldi)

2 tsp Garam masala powder

1 tsp Amchur (Dry Mango Powder)

1 tsp Cumin powder (Jeera)

Quarter cup Curd (Dahi / Yogurt)

Salt, pepper and red chilli powder as per taste

 

Ingredients to grind

1 cup Coriander (Dhania) Leaves

1 cup Mint Leaves (Pudina)

1 Green Chilli

 

Method:

 

Thoroughly wash and clean the chicken. Cut them into 1 inch cubes and set aside. 

 

In a mixer-jar combine the coriander leaves, mint leaves, green chilli and grind to a smooth paste, adding very little water. 

 

Transfer the green masala into a mixing bowl and add the yoghurt and the rest of the masalas which include- red chilli powder, turmeric powder, garam masala powder,  amchur powder, cumin powder and salt. Mix well and add the chicken pieces to this hariyali masala. 

 

Keep it aside for about 1 hour.

 

To cook on pan Heat a grill pan, drizzle some oil, place the marinated chicken pieces and grill evenly on either side till it gets nicely charred. The chicken will take about 10 minutes to cook.

 

Heat a piece of charcoal until red hot. ( If smoking) Bring the chicken to room temperature before cooking. Place the red charcoal over a foil in the pan. Drizzle a few drops of oil on hot charcoal and immediately cover the pan.

 

Cook on high heat for 8-10 minutes on a grill pan and turn the chicken after 4 minutes. Haryali chicken is ready when you see charred lines on the chicken.

 

Serve hot with sliced onions and lemon wedges and cucumber raita.