Deep Teal is striking, modern and vibrant - and it fits right in with writer/performer Erin Foster's self-proclaimed chic, colorful design style. Follow along as she and @cookingwithcoit cook up a delicious salmon dinner, using our newest casually colorful hue!
Shop Deep Teal: bit.ly/3hUgB52
Salmon Ingredients:
- 4 6-oz skinless salmon fillets (about 1" thick)
- Salt and freshly ground black pepper
- 2 tsp grapeseed oil
- 2 garlic cloves, minced
- 1/4 cup low-sodium chicken broth
- 2 Tbsp fresh lemon juice
- 3 Tbsp unsalted butter
- 1/2 tsp honey
- 2 Tbsp fresh parsley, minced
Rice Ingredients:
- 1 cup jasmine rice
- Chopped scallions to taste
- Toasted sesame oil to taste
- Sesame seeds to taste
- Salt to taste
Instructions:
1. Cook the rice per the package instructions.
2. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
3. To prepare garlic lemon butter sauce, melt 1 tsp butter in a saucepan over medium heat.
4. Add in garlic and saute until lightly golden brown (about 1 - 2 minutes). Pour in chicken broth and lemon juice.
5. Let the sauce simmer until it reduces by half (to about 3 Tbsp), approx. 3 minutes. Stir in butter and honey and whisk until combined and set sauce aside.
6. Season both sides of salmon with salt and pepper.
7. Heat grapeseed oil in a non-stick skillet over medium-high heat.
8. Add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Optional to flip and cook sides of salmon as well.
9. To serve, pour butter sauce over salmon filets and sprinkle with parsley.
10. To finish the rice, add all of the rice ingredients to the rice to taste.