If you are thinking that it is pretty rare to find a salmon recipe in my blog, you will be right!

That is not to say that we do not eat salmon at home because we do eat it quite a bit.

The thing is, I like my salmon pan-fried, and freshly cooked, so by the time dinner time comes around, the sun has set, and you can be sure I won’t be taking any photos of any fish frying at that time!

Speaking of pan-frying, I have lost count of the number of non-stick pans I have bought in the last 5 years. I bought individual pans, pans that came in a box set, those made in Europe, and others made in Asia. And none of my pans managed to survive for very long.

The thing about non-stick pans is that most are not very well-made. The coating tends to start chipping and coming off after some use. (I see you nodding your heads in agreement!) Another problem I have with many non-stick pans is that the heat is usually not conducted evenly and I have to keep moving the food around quite a bit when cooking.

When it comes to fish, there is nothing worse than excessive movement when cooking. You want to place the fish in the pan, let the fish cook, flip it and allow it to finish cooking.

When I went to the launch of Corningware’s Retroflam cookware, I was really excited to discover that this non-toxic and non-stick cookware from Korea has a cast aluminium body with specially designed radiating grooves on the base to distribute heat evenly. And because of the even heat distribution, food cooks at the same rate no matter which part of the pan you place the food.

In addition, the Corningware Retroflam cookware are made of black titanium and sparkling pearl ceramic coating, and this means that not only are the pans non-stick and non-toxic, they are also extremely easy to clean – simply wipe off any residue if the pan has not been heavily used, then rub a piece of paper towel soaked with some oil over the pan! 

I love cooking with this pan. So does the LAM, and because of this, we have been eating more fish dishes in the last month, which prompted me to experiment and try out different types of salmon dishes.

And this is one recipe that I like a lot. Salmon pan-fried in brown butter, honey and garlic. The aromatic brown butter adds so much flavor to the salmon. Unbelievably good!

Let me show you how to cook this dish!

Add the butter into the Corningware Retroflam frying pan. Allow the butter to melt over medium heat, swirling occasionally.

Let the butter continue to bubble for about 3 minutes, or until the foam settles and the butter begins to change to a golden brown color and emits a nutty aroma. This, my dear readers, is brown butter. YUM.

Add the garlic, honey and lemon juice. 

Stir over low heat for about 30 seconds to allow the flavors to come together. Pour half of this sauce into a bowl. Set this aside.

Turn the heat to medium. Add the salmon steaks, skin side down, into the skillet. Cook the salmon for about 4-5 minutes (depending on how big the steak is), or until the skin is golden brown.

Carefully turn the fish over and continue cooking for another 3-4 minutes. Season with salt.

Transfer the salmon to a plate, drizzle with the reserved butter-honey-lemon sauce and serve immediately.

I served my salmon with butter capsicum rice and mushrooms sauteed with garlic, and topped with chopped Italian flat-leaf parsley but you can also serve this with a simple salad or plain rice if you wish!

Enjoy!

The Corningware Retroflam cookware (in Ruby Red and Emerald Green) are available at the following stores in Singapore:

BHG

Courts

Metro

OG

Robinsons

Tangs

Prices starts from $109

Pan-Fried Brown Butter Honey Garlic Salmon

2016-06-28 17:18:32

Serves 4

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Ingredients

1. 4 salmon steaks
2. 4 tablespoons (60ml) butter, unsalted
3. 4 tablespoons (60ml) honey
4. 1 tablespoon (15ml) fresh lemon juice
5. 3 cloves garlic, minced
6. Salt, to taste

Instructions

1. Add the butter into the Corningware Retroflam frying pan. Allow the butter to melt over medium heat, swirling occasionally.
2. Let the butter continue to bubble for about 3 minutes, or until the foam settles and the butter begins to change to a golden brown color and emits a nutty aroma.
3. Add the garlic, honey and lemon juice. Pour half of this sauce into a bowl. Set this aside.
4. Stir over low heat for about 30 seconds to allow the flavors to come together.
5. Turn the heat to medium. Add the salmon steaks, skin side down, into the skillet. Cook the salmon for about 4-5 minutes (depending on how big the steak is), or until the skin is golden brown.
6. Carefully turn the fish over and continue cooking for another 3-4 minutes.
7. Season with salt.
8. Transfer the salmon to a plate, drizzle with the reserved butter-honey-lemon sauce and serve immediately.

Notes

1. I served my salmon with butter capsicum rice and mushrooms sauteed with garlic, and topped with chopped Italian flat-leaf parsley but you can also serve this with a simple salad or plain rice if you wish!

By Diana Gale

Adapted from Cafe Delites

Adapted from Cafe Delites

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/