Tony’s Seared Salmon w/ Mediterranean Sun-Dried Tomato Butter

Recipe courtesy Chef Gaye Sandoz; Tony Chachere’s

Tony Chachere’s brings you an amazing recipe of golden seared salmon topped with a rich Mediterranean butter filled with sun-dried tomatoes, artichokes, fresh basil and bright lemon. This dish comes together quickly but tastes like something from a fine coastal restaurant.

Yield: 4 servings

Cook time: 20 minutes

INGREDIENTS:

Fish – 4 salmon fillets (or other firm fish Tony Chachere Seafood Marinade Tony Chachere Creole Seasoning 2 Tbsp olive oil

Mediterranean Sun-dried tomato butter:

1 stick butter, divided1 Tbsp garlic, minced1 bunch green onions, sliced (reserve green tops for garnish)1 Tbsp fresh lemon juice2 tsp Tony Chachere’s More Spice Seasoning1 cup sun-dried tomatoes1 jar (8 oz) grilled artichokes, drained1 Tbsp fresh basil, chopped

STEPS:

Prepare the Mediterranean butter:

Melt 2 tablespoons butter in a skillet over medium heat.

Add the garlic and the white/light green parts of the onions.

Cook until the onions become soft and translucent.

Add the remaining cold butter, Tony Chachere’s seasoning, sun-dried tomatoes and artichokes. Simmer gently for 5 minutes until the butter melts and the sauce becomes rich and fragrant.

Stir in the fresh basil at the end.

Sear the Fish:

Season salmon fillets generously with Tony Chachere’s Creole Seasoning.

Heat olive oil in a cast-iron skillet over high heat until very hot.

Place the fish skin-side up in the skillet and sear for about 3 minutes.

Flip the fish and continue cooking until it reaches your desired doneness.

Plate fish and cover with sauce.

Chef Gaye tip:

This topping is incredible on snapper, redfish, grouper or grilled chicken.

It also makes a beautiful sauce tossed with pasta.

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