Garlic Butter Salmon with Caramelized Shallot Relish.
GUYS! This is the best summer meal of my life.
Not even kidding.
Well maybe I’m kidding. I mean, not kidding. Just exaggerating. But I’m NOT exaggerating because when we ate it, it really did taste like the best summer meal of my life.
This is how my brain works. It’s fun.
Not to be a broken record, but totally to be a broken record, I still can’t find anything in my life due to my extremely poor and patience-less packing skills. Most notably, our fabulous pizza cutter. Which has nothing to do with this salmon but seems like biggest deal in the world after you’ve grilled homemade pizza.
I’m pouring butter on your salmon. Stop me?
The salmon is delicious. I mean, it’s broiled and covered in garlic butter and is simple and perfect and flakes beautifully. But this salsa/relish/stuff on top that I made. WHOA.
First, I caramelized some shallots with a little butter and brown sugar. Until they were golden and sweet (and okay maybe a little burnt because I was doing ten million things at once) and like candy. Then I stirred in some sweet corn kernels – right off the cob. AND some sweet cherry peppers (aka pimentos, aka the ones I used on these ridic cheeseburgers).
And then I just ate it all with a spoon. I could not stop. It is the most delicious concoction of savory flavors to come out of my kitchen in a long, long time.
This was one of those meals so incredible that it didn’t even need a side. We ate it first with a big salad (the best ever arugula) but then I did make it once more, roasted a big old pan of local potatoes until crispy and threw some asparagus on the grill. So winning.
- 1 1/2 pounds fresh salmon
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- caramelized shallot corn relish
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 shallots, sliced
- 1 tablespoon brown sugar
- 3 ears sweet corn, cut from the cob
- 3/4 cup sweet cherry peppers, pimentos, diced
- Preheat the broiler on your oven to high.
- Season the salmon with the salt and pepper and place it on a baking sheet. Add the butter to a small saucepan over medium heat and heat until melted. Add in the minced garlic cloves. Brush a bit of the garlic butter over the salmon. Broil the salmon until the top is opaque and the fish is flaking, about 8 to 10 minutes for salmon that is about 1-inch in thickness. Remove from the oven and brush the remaining garlic butter over top. Serve with the shallot corn relish.
- Add the butter and olive oil to a small saucepan over medium-low heat. Add the shallots with a pinch of salt and stir. Cook until the shallots turn translucent, about 5 minutes. Stir in the sugar and cook until caramelized, about 10 more minutes. Stir in the corn and the diced peppers. Cook for another minute or two until the mixture is warmed.
I want to eat this forty more times.