Everything I read nowadays says to eat more fish. Omega 3 fatty acids, lower fat than red meat, yada yada yada. Also, once I stopped eating chicken I needed something else to fill that protein hole. Initially I started eating a lot of shrimp, which is yummy, but sometimes a bit of work. Also I needed to shake it up a bit. So I purchased some salmon, which I hadn't had in a while (it's pricey around here and I eat a lot of it in sushi, so sometimes I just don't think about cooking salmon). And once I bought it I didn't know what to do with it. But I'd picked up a lemon just in case. After some internet searching I found a Lime Butter Sauce recipe which seemed fine but nothing really special. Mostly I just had all the ingredients, since you could sub in lemon, and all of the reviews were positive so I figured I'd throw it together. When I thought about what the recipe would do once it was all finished I thought it would turn out to be kind of watery. Was I surprised then when the emulsification turned the melted butter back into creamy, whipped, lemon garlic flavored butter. Fab! In addition to scooping a bit of it over the fish, I added it, along with some lemon zest to plain white rice, which was the perfect complement to the salmon, which I pan-fried in butter with salt, pepper and dill. The only change I will make next time is to make the whole recipe since the rice could have used a bit more (I only made about a quarter of the recipe). And of course I have to try out the lime version, which should be spectacular over shrimp.
Lime Butter Sauce
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt (I used coarse sea salt)
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Cooks' Note:
Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.
Yield: Makes about 3/4 cup
Active Time: 5 min
Total Time: 5 min
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