French Herb Chef Butter and seared Salmon

Chef Tips on buying fish:
Always buy fresh salmon from a trusted retailer. It should be firm, not spongy, bright pink, never grey or yellowing. Its odor should be of the ocean, briny not fishy. If buying whole fish the eye should be clear and shiny, the gills bright red.
Chef Tips for frozen salmon:
Frozen salmon is an option and can be very good. Again, buying from a reputable retailer is preferred. It should be vacuum sealed with no air gaps of crystallization of liquid in the packaging. Defrost your fish quickly by putting the sealed pouch in room temperature water. It will defrost in 20 minutes or less depending on its thickness. When you open the pouch, place the fish on paper towels to remove any excess moisture. The fish will cook better if it is not watery.
Keyword: Monterey Farms Chef Butter
Servings: 2


French Herb Chef Butter and seared Salmon

  • 2 pieces fresh salmon 6 ounces each
  • 1 Tbs olive oil
  • kosher salt
  • fresh ground pepper
  • 2 medallions French Herb Chef Butter

Grilled Asparagus

  • ½ pound fresh asparagus
  • 1 Tbs olive oil
  • kosher salt
  • fresh ground pepper
  • 2 medallions Roasted Shallot Chef Butter


French Herb Chef Butter and seared Salmon

  • Season the salmon with kosher salt and fresh ground pepper. Heat a sauté pan over medium high heat. A non-stick is advised unless you have a well seasoned copper pan. Add the oil, when it shimmers, add the salmon, it should not smoke.
  • Sear on one side for 2 to 3 minutes., depending on its thickness. Release the salmon gently from the pan and flip it over, searing for 2 more minutes, (if the salmon is very thin, allow to sear the second side for 30 to 45 seconds).
  • Remove from the pan, place on a warm plate and top each piece with a medallion of French Herb Chef Butter. Serve with Grilled asparagus and Roasted Shallot Chef Butter.

Grilled Asparagus with Roasted Shallot Chef Butter

  • Turn your grill on high or heat a cast iron grill pan over high heat. In a flat container, sprinkle the olive oil over the asparagus. Season with salt and pepper. Place them perpendicularly on the grill so they do not fall in between.
  • Roll them across the grill until they are marked on all sides. They should just start to blister. Remove from the grill and roll them in Roasted Shallot Chef Butter.


Chef Tips for asparagus:
Freshness matters with asparagus. Enjoy it in the springtime when its trip to market and storage time is minimal. It has a fresh, sweet taste that is worth waiting for. Chose spears that have closed buds at the top.
When grilling asparagus, chose pencil size spears. They will cook quickly, keeping their sweet spring flavor.