Crispy-Skin Salmon with Buttermilk-Mint Sauce
Give salmon a rich, Southern twist in this recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee. Try serving it with steamed spinach.
Photo credit: Ben Fink
The Martha Stewart Show, January 2010
- 1/2 cup chopped fresh mint leaves (from about 8 sprigs)
- 1/2 cup whole or low-fat buttermilk
- 1/2 cup sour cream
- 1 teaspoon coarse salt
- 3 teaspoons extra-virgin olive oil
- 1 pound skin-on salmon filet
- 1/8 teaspoon freshly ground black pepper
- Place mint, buttermilk, sour cream, and 1/2 teaspoon salt in the bowl of a food processor or jar of a blender; process until thoroughly combined. Transfer to a bowl; set sauce aside.
- Add 2 teaspoons oil to a large cast-iron skillet or broiler pan; place under broiler so that bottom is about 5 inches from heat source. Turn broiler on.
- Score salmon skin crosswise in three places to roughly portion the fish into 4 pieces. Rub remaining teaspoon oil over skin; sprinkle with remaining 1/2 teaspoon salt and black pepper.
- When oil in skillet begins to smoke, lay fish, skin-side up, in skillet and cook until skin is blistered and charring, about 5 1/2 minutes for medium-rare.
- Cut salmon along scoring lines into 4 portions. Serve, skin-side up, with sauce.
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