PAN SEARED SALMON WITH CARROT LEMON GRASS BUTTER

Ingredients

• ​6 salmon fillets with skin (about 6 oz/175 g each)
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 tbsp salted butter
• 1 tbsp canola oil
• 1/4 cup fresh lemon juice
• 1 sprig fresh thyme or 1/4 tsp dried thyme, crumbled
• Carrot Lemon Grass Butter*

Directions

1. Sprinkle salmon with salt and pepper.
2. Melt butter with oil in a large non-stick frypan over medium heat.
3. Place salmon, flesh side down, in frypan and sear until golden, about 4 minutes. Flip salmon over. Add lemon juice and thyme.
4. Cover frypan and cook until salmon flakes easily with a fork, about 4 - 5 minutes; remove and discard thyme.
5. Serve topped with Carrot Lemon Grass Butter.

Ingredients

• ​1/2 cup fresh orange juice
• 1/2 cup water
• 1/2 cup diced carrot
• 2 tbsp diced shallot
• 1 piece lemon grass stalk (4 inch), crushed and cut into 1 inch pieces
• 1 bay leaf*
• 1 cup salted butter, softened
• 2 tbsp finely chopped fresh basil
• 1/2 tsp liquid honey
• Pinch cayenne pepper

Yield: Makes 1 log.

Directions

1. Combine orange juice, water, carrot, shallot, lemon grass and bay leaf in a small non-reactive saucepan. Bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, until carrots are very soft, about 9 - 10 minutes. Remove from heat; remove and discard bay leaf.
3. Strain mixture through a sieve into a heatproof bowl, reserving carrot mixture and strained liquid. Reserve 2 tbsp strained liquid; discard remaining strained liquid.
4. Place carrot mixture and reserved strained liquid in a mini food processor; process until lemon grass is finely chopped.
5. Add butter and process until smooth. Transfer butter mixture to a bowl. Add basil, honey and cayenne pepper; stir to combine.
6. Place mixture on a piece of plastic wrap. Using plastic wrap as an aid, shape mixture into a 1 1/2x10 inch log.
7. Wrap log in plastic wrap and refrigerate for up to 4 days or freeze for up to 2 weeks.