Grilled Salmon with Lemon Butter Sauce and Sautéed Celery

Name: Grilled Salmon with Lemon Butter Sauce and Sautéed Celery
Cuisine: American
Ingredients: 6 oz salmon; Salt and pepper to taste; 1-2 tablespoons olive oil; 1 piece butter; 1/2 lemon; Sugar; 2 stalks celery, sliced diagonally; 2 baby carrots

ครัวหมีอวดเมีย @bearbearkitchen

กรุงเทพฯ, ไทย

This is a simple homemade lemon butter sauce in a French style, consisting of just butter, lemon, and a little sugar. The lemon butter can be divided into two parts: one for tossing with blanched vegetables like broccoli, carrots, and celery, and the other for drizzling over grilled salmon. It's a basic sauce that can be adapted into many other variations. Today, we'll keep it simple.

ครัวหมีอวดเมีย @bearbearkitchen

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Ingredients

6 ozsalmon
Salt and pepper to taste
1-2 tablespoonsolive oil
For the lemon butter sauce
1 piecebutter
1/2lemon
Sugar
2 stalkscelery, sliced diagonally
2baby carrots

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Steps

1

Score the skin side of the salmon with two cuts to help the skin crisp up when grilling. Grill the salmon for 1 minute on each side, alternating sides until it's about 50-60% cooked. Add rosemary, carrots, and a little butter for flavor. If some parts of the salmon aren't cooking evenly, tilt the pan to pool the hot oil, helping those parts cook as well.
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When the salmon is about 70-80% cooked, remove it from the pan and let it rest on a plate. The residual heat will continue to cook the salmon, keeping the inside juicy but not raw. Wipe the pan clean, then heat the lemon juice in the pan until hot. Add the butter and stir in one direction. Add a little sugar, the grilled celery, and carrots, and toss to combine (the celery doesn't need to be fully cooked, but if you prefer it cooked, you can sauté it first). Finally, drizzle the lemon butter sauce over the salmon steak. You can add a dash of Maggi seasoning when serving for extra flavor.
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