Beautifly Blended

Beautifly Blended
"Like clay in the hand of the potter, so you are in My hands." God said. Jeremiah 18:6

03 September 2012

Back up and running..

Did ya'll miss me? Cause I missed ya'll so much.!!!!

Don't worry I didn't forget to blog I was just taking a mini break. I had lots to do around here and with my kiddos that well, I just needed to say blogging can wait. So, Please don't be mad cause I love you all as well.

Just to fill you in. I have done my menu for the week. Which I will post later today. I also did a new recipe which I am going to post on this post. What was a lot of posts.. Hahaha..

First I wanna say HAPPY LABOR DAY!!!!

We aren't doing anything special...just school.....I know I work a tight ship but, it only takes us a few hours so why not stay on top of things. Plus my hubby is off for the next 13 days to work on things that need to be done around the house. How funny is that my hubby takes a vacation to work..Gotta love that man.. and, I do..!! yesterday was his birthday..(sorry no pictures) but, we did bake a Red Velvet cake, and made cards, had ribs, ate with my in-laws, and loved on him.

Only, for the rest of this month and most of October will we be the same age. Then I will turn another year older and he can go back to calling me Ma'am!!!

Now for the recipe that should have been posted last Thursday!!

Salmon with Shallot butter sauce

6 ounces, weight (to 7 Ounces) Salmon (with or without skin)
3 Tablespoons Butter
1 whole Medium-sized Shallot, Minced
1 whole Lemon, Zested And Juiced
3 Tablespoons Canola Oil ----I use olive oil
Kosher Salt And Fresh Ground Pepper, to taste

Preparation Instructions

Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.

Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.
Once the oil has heated up for a couple of minutes,

 drop the Salmon into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes.
meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.

When the shallots have become a little softer, squeeze in the juice of 1 lemon.

 Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)

Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you.

This exact method will work well with halibut, sea bass, or any other thick fish.


1 comment:

  1. YUM! THis sounds very similar to my Salmon with Lemon Garlic Butter sauce. So Yummy and so healthy!