Lemon Garlic Salmon over Rice

Lemon Garlic Salmon

I stumbled upon this recipe while searching for Lemon Rice. Long, long ago I had a recipe for a delicious lemon rice but I think it must have been in one of the cookbooks I gave away when we moved. So I went on an internet search, and found this little gem Lemon Garlic Salmon by 40 Aprons. Go check it out. She has some awesome pictures and nutritional/diet facts.

Basically I followed her recipe to the tee, except left out parsley and put some of the lemon garlic butter sauce (repeat slowly: lemon garlic butter sauce, lemon garlic butter sauce, lemon garlic butter sauce, it sounds soooooo good, doesn’t it? It is! Trust me!) over brown rice. So good!

A funny thing happened to my minced garlic after cooking the sauce. It turned a strange blue-ish green color. Apparently it’s not uncommon. Garlic has naturally occuring sulfer compounds that might react to a very small amount of copper. Sulfer compounds and copper make a copper compound which is a blue-green compound. Copper can come from the lemon juice or the butter. It’s also frequently found in normal water supplies too. Perfectly safe to eat.

Ingredients:

  • 1/4 cup butter (please don’t use margarine, it just won’t be the same)
  • 6-8 garlic cloves , minced (only true garlic lovers need apply, lol)
  • 1/4 cup chicken broth
  • 1/4 cup fresh lemon juice (I’m a firm believer that using fresh lemons, not bottled, is the best way to go, always)
  • Sea salt
  • 1 tablespoon olive oil
  • 4 salmon fillets about 6 oz each, patted dry
  • Fresh cracked pepper
  • Fresh lemons, sliced for garnish
  • Rice

Remove salmon from the refrigerator 10-20 minutes before cooking. Sprinkle both sides with salt and pepper. This is a good time to start the rice. We prefer brown rice, which can be found here as “Integral” Dacsa which is a long grain rice. The cooking time for our rice is 25 minutes, using the stove top method.

Make the lemon garlic butter sauce: In a small saucepan, melt the butter over medium heat. Add the garlic and saute 1-2 minutes or until fragrant. Add in the chicken broth, lemon juice, and a few pinches of salt. Simmer until it’s reduced by 1/3 to 1/2. It will turn into a slightly more thicker sauce. Remove from heat and set aside.

Making the salmon in 3 easy steps:

  1. Heat olive oil in a large saucepan over medium-high heat until it’s shimmering (like a vampire in the sunlight, we don’t always have to be serious, right?)
  2. Carefully place salmon fillets skin side up and cook until lightly browned on the bottom, about 2-3 minutes or until crispy. Carefully flip, taking care not to flake off any meaty bits. Cook 3-4 minutes on second side or until crisp and flesh begins to feel firm to the touch. Remove at this point if you want a medium cooked salmon or continue to cook until the flesh easily flakes with a fork.
  3. Remove pan from heat and pour the lemon garlic butter sauce over. Arrange lemon slices over, if so desired. Remove the skin easily with a spoon. Place salmon over some cooked brown rice and add more lemon sauce over salmon and rice.

Que rico!

Published by reignnspain

I'm an American expat living, cooking, eating, and exploring in Valencia,Spain.

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