Salmon with Spiced Butter & Broccoli
Spiced butters are a super easy way to make an instant flavour packed sauce for meat or fish.
The French have been onto this forever but I’ve only recently begun to appreciate the possibilities.
Especially once I realized you don’t need to make the butter in advance and refrigerate it.
Most times starting with soft butter and flavouring it as you cook the protein means you don’t need to be super organized.
AND the butter is ready to melt and mingle with the pan juices much more readily than flavoured butter from the fridge.
enough for: 2
takes: 30 minutes
80g (3oz) salted butter
4 teaspoons Stonesoup secret spice or 1 teaspoon each cumin, coriander and smoked paprika
2 teaspoon lemon juice + extra to serve
2 fish fillets
2 small heads broccoli, chopped into florettes
1/2 cup roast walnuts, macadamias, almonds or other nuts
1. Bring 1cm (1/2in) salted water to the boil in a medium pot. Add broccoli and cover. Boil for 5 minutes. Drain and keep warm.
2. While the broccoli is cooking make the butter. In a small bowl mash butter with the spice and lemon. Taste and season as needed. (It may not need any seasoning.)
3. Heat a small frying pan on a medium high heat. Season fish with salt. Add a splash of oil to the hot pan and cook fish for 3-5 minutes on each side or until cooked to your liking.
4. Divide broccoli between two plates or bowls. Top with cooked fish. Smear butter over the fish and finish with the roast nuts.
WINE MATCH: A big buttery Chardonnay.
Variations & Substitutions
vegetarian – serve the spiced butter with pan fried eggplant ‘steaks’, mushrooms, chickpeas, tempeh or fried/poached eggs.
dairy-free – use extra virgin olive oil or this cashew sauce instead of the butter.
more substantial (carb lovers) – serve with steamed rice, brown rice, warm tortillas, pita, quinoa or cous cous.
more substantial (low carb) – extra nuts, extra fish, avocado, more butter!
Low FODMAP – use the walnuts or macadamias. And go easy on the serving size of the broccoli.
different veg – asparagus, broccolini are both good cooked this way. Or serve with a salad, baby spinach or cooked greens.
different protein – this spiced butter is also really lovely with lamb, pork or chicken. And it takes a simple omelette to a whole new level.
Waste Avoidance Strategy
spices / nuts – keep them in the pantry.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
fish fillets – freeze them.
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
Problem Solving Guide
bland – more lemon would be my first place. Then more salt. And finally extra spice in the butter.
too dry – overcooked fish. Next time use a lower heat or check earlier. For now a drizzle of extra virgin olive oil as well as the butter will help.
butter difficult to mash – means it’s too cold. Quickly zap in the microwave for a few seconds or pop in a warm oven for a minute or so. Be very careful as you don’t want the butter to be melted.
The broccoli can be cooked ahead and then reheated in the pan after you cook the fish. The butter can be made any time – will keep in the fridge or freezer for months – just make sure you allow it to come to room temperature before using – you don’t want to wrestle with a hard pat of butter. Fish is best when freshly cooked! Leftovers will keep in the fridge for 1-2 weeks or can be frozen.