Salmon with Magical Butter Sauce

Salmon is one of Acubalance's favourite fertility foods and this recipe comes with a tantalizing magical butter sauce. Serve with seasonal asparagus for an amazing spring fever Saturday night dinner.
Cooking time/temp: 
10 mins prep - 10 mins cook

Salmon - you pick the size (see instructions)

Magical Butter Sauce:

2 tbsp Olive Oil

1/2 cup grass fed butter

3 tbsps fruit preserve (blackberry, blueberry, etc)

1.5 tbsp balsamic vinegar

Salt and Pepper to taste

1 tbsp minced herbs - rosemary, parsley, basil, etc.








Roll salmon and tie with a few pieces of string 1 - 2 inches apart along the roll, evenly spaced - make sure you tie it tight! Slice into medallion (round)  steaks between the string with a knife - about 1.25 inches thick. You can make as many 'steaks' as you like - the bigger the piece of salmon, the more 'steaks' - and your fish will cook perfectly evenly on the pan. When possible, use a cast iron pan on a gas element.

1. heat olive oil in the pan and then add the salmon for 2 minutes and turn for another 2 mins.

2. turn down heat to medium low and cover pan loosely with foil - cook for another 4 - 5 minutes or until salmon has cooked through. Remove to a clean plate.

*hint: try to buy the most even piece of salmon you can because even a little difference in thickness can end in dry, overcooked fish. Rolling, tie-ing and slicing the salmon into medallion steaks helps avoid drying out the fish in the cooking process and makes for a really pretty presentation.

Magical Butter Sauce:

Using the same pan, add Magical Butter ingredients. Cook until bubbly, about 30 seconds. 
Pour over Salmon Steaks and serve with seasonal asparagus and lemon wedges.