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–+ servings

Brown Butter Salmon

Warming, nutritive, and so delicious… This recipe is soooo gorgeous. I love to serve it over a bed of dark leafy greens with steamed asparagus on the side (which, by the way, makes this meal much more balanced for Kapha). Be sure to have all of your ingredients ready before you start cooking as this recipe moves fast!
Dosha of This Recipe: VP-K+
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Prep Time 20 mins
Course Animal Protein, Dinner Ideas, Fall, Gluten-Free, Lunch, Spring, Summer
Servings 2 people

Ingredients
  

  • 2 Tablespoons ghee, coconut oil, or butter
  • 2 Tablespoons maple syrup
  • 2 cloves garlic minced
  • ½ teaspoon fresh ginger or turmeric root grated
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 wild-caught salmon fillets about ½ pound each
  • ½ teaspoon dried thyme or oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 lemon cut into wedges
  • Mineral-rich salt and black pepper to taste
  • Fresh thyme or rosemary sprigs for garnish optional

Instructions
 

  • Preheat the oven to broil.
  • Put the butter in a cast-iron skillet or ovenproof frying pan over medium-high heat. Stir and swirl the pan occasionally, for about 3 minutes. Let the butter foam and settle – it will change to a golden brown color and smell nutty.
  • Add the maple syrup and let it dissolve into the butter.
  • Add the garlic and ginger and sauté for one minute, until fragrant.
  • Add the fresh lemon juice and stir well to combine.
  • Add the salmon steaks to the pan, skin side down. Cook for 3 to 4 minutes, the sauce will turn golden and bubbly. Use a spoon to baste the tops with juice from the pan as they cook.
  • Season with thyme, cayenne, and salt.
  • Surround the fillets with lemon wedges.
  • Transfer the pan to the middle rack of the oven and bake for another 3 to 4 minutes, or until the salmon taps are barely charred.
  • Remove from heat and use a spoon to baste the tops again.
  • Garnish with optional thyme and serve over a bed of dark leafy greens with a side of steamed asparagus, broccoli, or Brussels sprouts.

Notes

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How To Read The Dosha Of This Recipe
• “V” stands for Vata – made from the elements air & ether
• “P” stands for Pitta – made from the elements fire & water
• “K” stands for Kapha – made from the elements earth & water
• The “-“ symbol after V, P or K means that the recipe helps calm or decrease the dosha it follows.
• The “+” symbol after V, P or K means that the recipe aggravates or increases the dosha it follows.
• The “=” symbol after V, P or K means that the recipe has a balancing or neutral effect on the dosha it follows. It neither increases nor decreases the dosha it follows.
Keyword Gluten-Free, Nut-Free, Paleo, VP-K+