{"id":28918,"date":"2012-07-26T20:49:34","date_gmt":"2012-07-27T00:49:34","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=28918"},"modified":"2021-09-24T17:04:36","modified_gmt":"2021-09-24T21:04:36","slug":"seared-wild-salmon-with-spicy-brown-butter-corn-and-cucumbers","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/seared-wild-salmon-with-spicy-brown-butter-corn-and-cucumbers\/","title":{"rendered":"Seared Wild Salmon with Spicy Brown Butter Corn and Cucumbers"},"content":{"rendered":"

If you read my post about why and how to choose fish wisely<\/a>, then you know that I think wild Alaskan salmon is a great choice for those who eat fish. <\/p>\n

I generally gravitate toward Asian flavors when I make salmon- and I typically utilize the broiler or grill- so when I spied the recipe for Seared Wild Salmon with Brown Butter Cucumbers in Melissa Clark’s<\/a> fabulous Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make<\/a>\"\", I thought it sounded like a nice change of pace. Plus how can you go wrong with a healthy dinner recipe that’s ready in under 15 minutes? <\/p>\n

\"seared<\/p>\n

You’re not still afraid to eat or cook with butter, are you? Butter is a natural fat, and using it for cooking helps you better absorb the fat-soluble vitamins in your food (like vitamins A and D). Buy organic butter made from the cream of pastured cows if you can, but know that using even non-organic \/non-pastured butter is far better than cooking with vegetable oils. While olive oil and coconut oil would certainly be healthy options in this recipe, butter is a classic pairing with fish, and for good reason: it tastes great. <\/p>\n

Melissa’s recipe calls for 2 salmon fillets, but I only had 1 on hand. When served over brown rice along with a salad, I found this to be plenty of food for 2 people who weren’t starving. <\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Recipe for Seared Wild Salmon and Vegetables in Brown Butter<\/h2>\n
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Melissa's recipe calls for Kirby cucumbers. I used lemon cucumbers from my garden instead, and threw in the jalapeno and corn because they weren't getting any younger in my fridge. Feel free to use whatever vegetables you have on hand: zucchini would definitely work well.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>0<\/span> serves 1-2<\/span><\/span><\/div>\n\n\n\n