Here we are on the final posting day of the 2018 #FarmersMarketWeek. This online Farmers' Market Week event is co-hosted by Ellen of Family Around the Table with help from Christie at A Kitchen Hoor's Adventures. I love those gals! They are so organized...which means the rest of us can just cook, post, and reap the benefits of this blogging community. Thank you, ladies. This has been a fun, inspiring week.
Friday #FarmersMarketWeek Recipes
- Bourbon Roasted Cherry Ice Cream by The Redhead Baker
- Broccoli Salad by Palatable Pastime
- Brown Butter-Braised Salmon by Culinary Adventures with Camilla
- Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
- Ginger Lemonade Recipe by Everyday Eileen
- Green Beans with Bacon by Simple and Savory
- Grilled Eggplant Parmesan Stacks by Jolene's Recipe Journal
- Lemon Sorbet by Family Around the Table
- Old Bay Corn by Cookaholic Wife
- Panzanella Salad by Caroline's Cooking
- Peach Rose Sangria by Books n' Cooks
- Roasted Peach Lemonade by Kate's Recipe Box
- Satay Beef Noodle Bowl by A Kitchen Hoor's Adventures
- Strawberry Olive Oil Cake by The Baking Fairy
- Summer Corn Salad by Cooking With Carlee
- Summer Veggie and Shrimp Quesadilla by The Freshman Cook
- Watermelon Basil Feta Salad by House of Nash Eats
Brown Butter-Braised Salmon
Browned butter - also known as beurre noisette - is one of those magical ingredients that transforms the flavor of just about anything be it sweet or savory. Its nutty taste and aroma are out of this world. And it can add a creative twist to any recipe that includes butter.
- 1-1/2 pounds wild caught salmon (we are lucky enough to have a vendor at our farmers' market!)
- 1 C butter (2 sticks)
- freshly ground salt
- freshly ground pepper
- organic lemon wedges for serving
*To make beurre noisette: place butter in a pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will foam and begin to darken. The color will progress from a pale lemon yellow to golden straw hue and, finally, to a hazelnut brown. Once you achieve the color and aroma you want, pour the beurre noisette into a glass container. The milk solids will continue to brown - and eventually burn - if you leave it in the pan.
Gently lower the salmon fillets – skin-side down – into the warm butter. Braise for 10 to 12 minutes. Flip the fillets and braise for another 5 to 6 minutes. If using immediately, serve warm. Sprinkle with salt and pepper. Place on a platter and serve with lemon wedges.