Pan-Roasted Salmon with Lime Butter and Creamy White Beans recipe
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Ingredients
- ½ cup butter 1 lime, zested and juiced 1 clove garlic, minced ½ teaspoon sea salt 4 (4 ounce) skin-on salmon fillets salt and ground black pepper to taste 1 tablespoon olive oil 1 shallot, thinly sliced 2 (15 ounce) cans white beans, drained and rinsed ½ cup heavy whipping cream 3 tablespoons minced fresh chives 3 tablespoons minced fresh mint 3 tablespoons minced fresh basil 3 tablespoons minced fresh parsley 3 tablespoons minced fresh tarragon
Nutrition Info
- 761 caloriescarbohydrate: 50.7 gcholesterol: 152.2 mgfat: 44.8 gfiber: 11 gprotein: 41.4 gsaturatedFat: 23.5 gservingSize: -sodium: 495.2 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Pan-Roasted Salmon with Lime Butter and Creamy White Beans
Directions
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Mix butter, lime zest, lime juice, garlic, and salt together in a bowl. Spoon butter onto a large piece of plastic wrap, roll up into a log. Refrigerate until firm, 30 minutes to 1 hour.
Season salmon with salt and pepper.
Heat 2 tablespoons lime butter and olive oil in a cast iron skillet set over a camping stove. Cook salmon fillets, skin-side down, until crisp, about 3 minutes. Flip and cook until easily flaked with a fork, 1 to 2 minutes more. Transfer salmon fillets to a plate, top each fillet with 1 tablespoon lime butter.
Heat 1 teaspoon lime butter in the skillet. Cook and stir shallot in the hot butter until softened, about 3 minutes. Stir in white beans and heavy cream, season with salt and pepper. Simmer until slightly thickened, 5 to 10 minutes. Remove from heat and stir in chives, mint, basil, parsley, and tarragon.
Divide bean mixture among 4 serving plates, place 1 salmon fillet on top.