Saumon au beurre noisette, miel et ail

Ingrédients

• 1/4 cup butter
• 1/4 cup honey
• 3 cloves garlic, (minced*)
• 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
• 4 fillets wild caught salmon - about 1/2 pound or 250 grams each (skin off or on)
• 1 large Lemon cut into wedges (to serve)
• 2 pinches salt (to taste)

Préparation

1. 1

   Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).

2. 2

   Place butter in a cast iron skillet (or an oven-proof frying pan if you don't have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.

3. 3

   Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.

4. 4

   Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.

5. 5

   Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.

6. 6

   To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.