Tuesday, July 2, 2013

Salmon with Herb Lemon Butter

Commercial cultivation of lemons blossomed in both Florida and California in the 1800s, but due to a killer freeze in the winter of 1894-1895, commercial lemon culture in Florida ceased. Planting resumed in 1953 due to a need not for fresh lemons, of which there were plenty from California, but a market for frozen lemon concentrate, which had become popular

Lemons are handpicked, they can’t be machine harvested or picked wet. They’re then sorted according to color, washed, coated with a fungicide to prevent stem end rot, coated with a thin layer of wax for preservation and attractiveness and cured (stored) until ready for shipping.

During curing, which can take days, or can happen in transit, as the lemons take days to be shipped to their destination, the peel of the picked fruit, which is green, turns yellow. It also grows thinner and the pulp gets juicier.
Research Source: The Nibble 

Just a few ingredients and you can have our Salmon with herb lemon butter on the dinner table in no time at all.

Salmon with Herb Lemon Butter
Copyrighted 2013, Christine’s Pantry. All rights reserved.

6 tablespoons butter
4 salmon fillets
salt and pepper, to taste
1/2 teaspoon garlic powder
2 tablespoons lemon juice
1/2 teaspoon dried thyme

In a skillet, heat 3 tablespoons butter over medium heat. Season salmon on both sides with salt, pepper and garlic powder, place salmon in hot butter. Lower heat to medium low and cook about 4 minutes, until golden brown. Turn salmon and cook about 3 minutes, until salmon flakes easily.

Transfer salmon to a serving dish. Add remaining butter to skillet, lemon juice and thyme, stir. Pour sauce over salmon. Sprinkle with salt. Serve immediately. Enjoy!


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