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Salmon with Spiced Butter & Broccoli
Spiced butters are a super easy way to make an instant flavour packed sauce for meat or fish.
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 :)
Total Time 30 minutes
Servings 2
Ingredients
- 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
Instructions
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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.
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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.)
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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.
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Divide broccoli between two plates or bowls. Top with cooked fish. Smear butter over the fish and finish with the roast nuts.