When I was looking through old magazines and cookbooks, deciding on my holiday menu, I ran across this recipe for Sear-Roasted Salmon Fillets with Lemon-Ginger Butter from Fine Cooking.  It looked beautiful and fresh and easy.  So I marked the page and made a note that I wanted to make it right away.  Boy am I glad I did.

Sear-Roasted Salmon Fillets with Lemon-Ginger Butter

by Fine Cooking

• 6 Tbs butter, well softened at room temperature
• 2 Tbs fresh lemon juice
• 2 Tbs minced fresh ginger
• 2 Tbs snipped fresh chives
• Olive oil for the pan
• 4 Salmon fillets (5 oz each), skinned if you like, patted dry
• Kosher salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger and chives.  Set aside at room temperature.

Heat the oven to 500F.  Set a large oven-proof skillet over medium-high heat and add just enough oil to make a light film.  Sprinkle the salmon lightly with salt and pepper.

When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute.  Flip the fish over and put the skillet in the oven.  Roast for about 2 minutes for medium rare; 4 minutes for medium well.  Check for doneness with the tip of a knife.  Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.

Okay, so in all fairness, I thought this “Roasting” issue was purchased recently - um no - March 2009.  And in hindsight, I sauteed my salmon.  So I guess I will reserve comments about the benefits of sear-roasting.  And in all my glory I failed to take any pictures.  So really, I am batting an oh-for-three.  But I am winning with this combo!  The compound buttah is so yummy and alive with the lemon and ginger and chives.  I did add a bit of S&P though, but I was using unsalted butter.

I served the salmon on a bed of mashed potatoes that I stirred a bit of Pec Romano into and a side of garlicky haricots verts.  So good, that I bet a photo shows up soon, as in I will be making this again (tomorrow???).

Oh yeah, and I am sure you noticed, but I just love Fine Cooking.  Check out their site or just go pick up an issue - you won’t be disappointed, I promise.

~Blondie