Рецепт Salmon with Herb Lemon Butter
Commercial
cultivation of lemons blossomed in both Florida and California in the 1800s,
but due to a killer freeze in the winter of 1894-1895, commercial lemon
culture in Florida ceased. Planting resumed in 1953 due to a need not for fresh
lemons, of which there were plenty from California, but a market for frozen
lemon concentrate, which had become popular
Lemons
are handpicked, they can’t be machine harvested or picked wet. They’re then
sorted according to color, washed, coated with a fungicide to prevent stem end
rot, coated with a thin layer of wax for preservation and attractiveness and
cured (stored) until ready for shipping.
During
curing, which can take days, or can happen in transit, as the lemons take days
to be shipped to their destination, the peel of the picked fruit, which is
green, turns yellow. It also grows thinner and the pulp gets juicier.
Just
a few ingredients and you can have our Salmon with herb lemon butter on the
dinner table in no time at all.
Salmon
with Herb Lemon Butter
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
6
- tablespoons butter
- 4
- salmon fillets
- salt
- and pepper, to taste
- 1/2
- teaspoon garlic powder
- 2
- tablespoons lemon juice
- 1/2
- teaspoon dried thyme
Directions:
In
a skillet, heat 3 tablespoons butter over medium heat. Season salmon on both
sides with salt, pepper and garlic powder, place salmon in hot butter. Lower
heat to medium low and cook about 4 minutes, until golden brown. Turn salmon
and cook about 3 minutes, until salmon flakes easily.
Transfer
salmon to a serving dish. Add remaining butter to skillet, lemon juice and
thyme, stir. Pour sauce over salmon. Sprinkle with salt. Serve immediately.
Enjoy!