ChezCindy: Seared Salmon with Mustard Parsley Butter

One of my cooking hobbies is recreating a meal that I had while dining out at a nice restaurant.  Many years ago, I had a salmon dish that was served on a bed of fresh sliced tomatoes.  The beautiful contrast of colors, using yellow and red tomatoes as a backdrop for the bright orange salmon, presents a striking plate for the eye.  Pictured above is my recreation of that meal. 

I sear the salmon as described in an earlier post for Copper River Salmon.  Seared Salmon Recipe

You can use either farm or wild salmon, as available.  Slice fresh tomatoes and top with a Mustard Parsley Shallot Butter.  The tomatoes are gently warmed by the hot seared salmon, taking away the 'rawness' of the tomatoes.  As the mustard butter melts over the salmon, it melds with the tomato juices creating a sauce-like consistency.  The freshness of the tomatoes is a pleasant surprise against the seared salmon, making this meal one of the joys of summer that we never tire of.  Pair this salmon with a crisp Sauvignon Blanc wine. 

 

Mustard Parsley Shallot Butter
1 stick of unsalted butter, softened
3 tablespoons Dijon mustard
2 tablespoons finely chopped shallots
1 tablespoon chopped fresh parsley
1/4 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon white pepper

Combine all ingredients into a small bowl.  Stir to combine.  Lay out a large piece of plastic wrap.  Spoon the butter onto the plastic wrap.  Shape the butter into a log.  Roll up in the plastic wrap.  Store in the refrigerator until ready to use.  Store the remaining butter in the fridge for 3-5 days or 1 month in the freezer. 

Yellow and red tomatoes thinly sliced.  Place the tomato sliced in a circle in the center of each serving plate.  Top each tomato slice with a small teaspoon of the prepared butter.  Set the plates aside until ready to serve.  

Prepare the salmon as stated in the link above.  Once the salmon has rested in the pan, immediately place the hot seared salmon on top of the plated tomatoes, adding a large dollop of the prepared butter to the top of the salmon.  Serve immediately.