Adapted from 365 Ways to Cook Chicken
Prep and cook time: 15 minutes
(salmon: 5.00, butter: .25, lime: .50)
1 Tbsp olive oil
4 salmon fillets
6 Tbsp butter
juice from one lime (about 2 Tbsp)
zest if desired
dill and chives for garnish
Heat olive oil in a skillet. Add fillets and cook about 4 minutes on each side. When fish is cooked through and can be easily flaked with a fork.
Remove the salmon to a plate and keep warm (I usually just put another plate over top of it.) Wipe out pan. (This is necessary. If you leave the drippings from the oil, the butter-lime concoction will separate.) Now remove the pan from the heat and let it cool for a minute. If you don't do this as soon as you add the lime juice it will bubble up and evaporate.
Return your pan to the burner on low heat. Add the lime juice. When it begins to bubble, stir in the butter (and zest if using). Raise the heat a bit and stir until the butter runs clear (or nearly so). This takes a couple of minutes. Remove it from the heat. If you let it get much hotter, the butter will separate.
Pour it over the salmon. Garnish with chives and dill and serve.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com