Salmon with Spiced Butter & Broccoli
The French have been onto this forever but I’ve only recently begun to appreciate the possibilities. Especially once I realized you don’t need to make the butter in advance and refrigerate it.
Starting with soft butter and flavouring it as you cook the protein means you don’t need to be super organized.
AND the butter is ready to melt and mingle with the pan juices much more readily than flavoured butter from the fridge.
I'm cheating here on the ingredients count. When I make it I use my own Stonesoup spice blend so there's only 1 ingredient instead of the 3 spices listed below. I hope you don't mind :)
- 80 g (3oz) salted butter
- 1 teaspoon each cumin, coriander and smoked paprika
- 2 teaspoon lemon juice + extra to serve
- 2 fish fillets
- 2 small heads broccoli chopped into florettes
- 1/2 cup roast walnuts macadamias, almonds or other nuts
- Bring 1cm (1/2in) salted water to the boil in a medium pot. Add broccoli and cover. Boil for 5 minutes. Drain and keep warm.
- While the broccoli is cooking make the butter. In a small bowl mash butter with the spice and lemon. Taste and season as needed. (It may not need any seasoning.)
- Heat a small frying pan on a medium high heat. Season fish with salt. Add a splash of oil to the hot pan and cook fish for 3-5 minutes on each side or until cooked to your liking.
- Divide broccoli between two plates or bowls. Top with cooked fish. Smear butter over the fish and finish with the roast nuts.
WINE MATCH: A big buttery Chardonnay.
Variations & Substitutions
vegetarian – serve the spiced butter with pan fried eggplant ‘steaks’, mushrooms or fried eggs.
dairy-free – use extra virgin olive oil or this cashew sauce instead of the butter.
more substantial (carb lovers) – serve with steamed rice, brown rice, quinoa or cous cous.
more substantial (low carb) – extra nuts, extra fish, more butter!
Low FODMAP – use the walnuts or macadamias. And go easy on the serving size of the broccoli.
different veg – asparagus, green beans or broccolini are both good cooked this way. Or serve with a salad, baby spinach, cooked greens or your fave roast veg.
different protein / carnivore – this spiced butter is also really lovely with lamb or chicken. And it takes a simple omelette to a whole new level.
Waste Avoidance Strategy
spices / nuts – keep them in the pantry.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
fish fillets – freeze them.
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
The broccoli can be cooked ahead and then reheated in the pan after you cook the fish. The butter can be made any time – will keep in the fridge or freezer for months – just make sure you allow it to come to room temperature before using – you don’t want to wrestle with a hard pat of butter. Fish is best when freshly cooked! Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
More Spiced Butter Ideas
- Fish with Lime & Miso Butter
- Minute Steaks with Quick Chive Butter
- Clotilde’s Steak with Maître D’ Butter
Have fun in the kitchen!