SALMÓN al Romero | Locos por las carnes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible but less aromatic.

Cut the salmon fillet into portions, about three fingers wide for each serving.

Zest three lemons, avoiding the white part to prevent bitterness.

Juice half a lemon and add it to the mixture.

Add a few leaves of rosemary, 1 tablespoon of salt, a touch of ground black pepper, and about 1 tablespoon of white pepper.

Add 50 grams of creamy butter (not cold) to the mixture.

Crush and finely chop 4 garlic cloves, then add to the marinade.

Mix all the ingredients together, adding a tablespoon of olive oil.

Marinate the salmon for half an hour.

Heat a frying pan and add a splash of olive oil.

Place the salmon in the pan, skin side down, and sear until browned on both sides.

Transfer the seared salmon to the oven and bake for 15 minutes at 200°C (about 390-400°F).

In the same pan, add another splash of olive oil and the remaining 50 grams of butter.

Add 1 tablespoon of salt and 5 finely chopped garlic cloves to the pan.

Cook on low heat to avoid burning the butter, adding the remaining rosemary for flavor.

After a minute, remove from heat and let the sauce rest until serving.

Serve the salmon with the sauce poured over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens