- Lime Butter:
- 1/2 cup butter
- 1 lime, zested and juiced
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- Salmon:
- 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
- 1/2 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
- 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.
05/01/2018
recipepes.com
Pan-Roasted Salmon with Lime Butter and Creamy White Beans, recipe
PT15M
PT1H
5
455 calories
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