Garlic Butter Salmon

Difficulty: Moderate

Serves: 2 – 3 people

Ingredients:

• 3 tbsp ELAIESE Red Palm Oil
• 3 tbsp Unsalted Butter
• 2 cloves of Garlic (minced)
• 60 ml of Chicken Broth
• 4 tbsp Lemon Juice
• 1 tbsp Honey
• 1 Salmon Fillet (200 g)
• 1/4 tsp Salt & Black Pepper
• Fresh Parsley (chopped) for garnish
• Lemon (slices) for garnish

Instructions:

1. In a small pot, add the red palm oil and butter over medium heat. Add the garlic and sauté until golden in colour.
2. Add the chicken broth, lemon juice and honey into the pot and bring it to a simmer until it reduces. Set sauce aside.
3. Using a paper towel, pat both sides of the salmon to get rid of any excess water. Season both sides with salt and black pepper.
4. Heat the red palm oil on a non-stick pan over medium-high heat. Once the oil is hot enough, add the salmon (skin side down) and cook until the skin is golden brown in colour then flip to cook the opposite side.
5. Once the salmon is cooked, transfer it to a plate and drizzle the sauce generously over the salmon. Garnish with parsley and lemon slices.