Salmão na frigideira com manteiga italiana de alho

Ingredientes

• 1 1/2 teaspoons garlic salt (I use Lawry's)
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon cornstarch
• 1/2 teaspoon freshly ground black pepper
• 4 salmon fillets (5–6 ounces each)
• extra-virgin olive oil (for drizzling)
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter (I use salted butter)
• 2 teaspoons finely chopped sun-dried tomatoes
• 2 medium cloves garlic (finely minced)
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon dried oregano
• 1 medium lemon (thinly sliced)

Modo de preparo

1. 1

   --- Prepare the rub ---

2. 2

   Combine all rub ingredients in a small bowl and stir well to combine. 1½ teaspoons garlic salt, 1 teaspoon sugar, 1 teaspoon paprika, 1 teaspoon ground coriander, 1 teaspoon cornstarch, ½ teaspoon freshly ground black pepper

3. 3

   --- Prepare the salmon ---

4. 4

   Pat the salmon fillets dry with paper towels. Drizzle lightly with olive oil and rub gently with your hands to coat all sides. 4 salmon fillets, extra-virgin olive oil

5. 5

   Sprinkle the spice rub evenly over the salmon fillets, coating all sides. Let the salmon rest at room temperature for 15 minutes.

6. 6

   --- For the salmon: ---

7. 7

   Heat a large non-stick skillet or cast-iron pan over medium heat. Add 1 tablespoon olive oil and swirl the pan to coat. 1 tablespoon extra-virgin olive oil

8. 8

   Place the salmon in the pan top (rounded/presentation side) down. Cook for 2½–3 minutes, or until the surface is beautifully golden brown.

9. 9

   If desired, use tongs to briefly sear the sides of the fillets for 10–15 seconds each.

10. 10

    Flip the salmon to the second side.

11. 11

    --- For the garlic herb butter: ---

12. 12

    Add the butter to the pan. Once melted, stir in the garlic, rosemary, oregano, and finely chopped sun-dried tomatoes. 3 tablespoons butter, 2 teaspoons finely chopped sun-dried tomatoes, 2 medium cloves garlic, 2 teaspoons finely chopped fresh rosemary, ½ teaspoon dried oregano

13. 13

    Tilt the pan slightly and spoon the butter mixture over the salmon as it cooks. Continue cooking until the salmon reaches 130–140°F in the center when tested with an instant-read thermometer.

14. 14

    --- To finish the salmon: ---

15. 15

    If the fillets have skin, use a thin, sharp knife to carefully remove it.

16. 16

    Transfer the salmon to serving plates.

17. 17

    Add the lemon slices to the pan with the butter and cook for about 30 seconds to infuse the sauce with fresh lemon flavor.

18. 18

    Spoon the butter sauce and lemon slices over the salmon and serve immediately.