Think of a classic Italian or French (depends on who you ask) sauce that tastes rich, nutty, and just plain delicious. You’re now imagining yourself spending hours slaving over the stove. Right? Nope. All this takes is 5 minutes and 2 ingredients. That’s right…two! Now usually I (and every Italian nonna from Milan to Palermo) use fresh sage in this sauce. Well, I didn’t have any sage and I didn’t feel like making another trip to the store (I claim that I was reducing my carbon footprint in honor of Earth Day). So, I used what I had in my fridge – fresh thyme – and it turned out as tasty as ever.
Cook the fillets about 5 minutes on each side. Be sure not to try to flip it too soon or the salmon will stick.
Yeah, yeah…I know…a couple of pieces stuck. It’s Friday, cut me some slack.
When the salmon is just cooked through, remove it from the pan and set aside. And now, direct plagiarism from my Pesto-Parmesan Salmon recipe. “Tip for checking the salmon: Stick a small paring knife in the center of the salmon for 10 seconds. When you take it out, gently place the blade (the flat part – let’s avoid the lawsuits, people) against your upper lip. If it’s warm to hot, the salmon is done.”
Add the thyme (it will sizzle – gather the kids around for some good, clean family entertainment) and cook for about 15 seconds.
Plate the salmon and pour the sauce over the top. I served this with my Potato Salad with Mustard Vinaigrette and grilled asparagus.
Reduce the heat to medium, using the same skillet. Add 6 tbsp unsalted butter. Melt the butter and continue to cook until it is a medium brown color. Be careful not to burn it. Add the thyme and cook for about 15 seconds.
Plate the salmon and pour the sauce over the top.