An elegant Mother’s Day brunch. Salmon seared and simmered in a rich garlic butter sauce then served with a simple arugula salad and fresh bruschetta.
1 loaf of French baguette, cut into 1/4 inch slices
4 tbsp olive oil, divided
5 cloves garlic, divided
1 pint Cherry tomatoes, halved
8 basil leaves, chopped
2 tbsp balsamic vinegar
Salt and pepper
4 salmon fillets, skinless and boneless
1 tsp lemon zest
2 tbsp salted butter, cut into cubes
1 tsp lemon juice
1 tbsp freshly chopped parsley leaves
2 tbsp olive oil
Juice of 1/2 a lemon
1 tbsp honey
5-ounce bag of baby arugula
Salt and pepper
A chunk of parmigiano-reggiano
To begin, you want to prepare the bruschetta. Evenly brush 2 tablespoons of olive oil all over the bread slices. Transfer the slices to a baking sheet and toast the bread in the oven at 400°F for about 5-7 minutes, turing halfway through. Or, toast in a pan over medium-high heat for about 2 minutes per side until golden. Or you can do what I did and grill them using a grill pan or a outside grill. Cut one clove of garlic in half and rub the tops of the bread with the garlic halves. Set the bread on a cooling rack until you are ready to serve.
To make the tomato mixture, mince 2 more cloves of garlic and add it to a bowl with the tomatoes, basil leaves, balsamic vinegar and 1 tablespoon of olive oil. Toss to combine, then season the mixture with a couple pinches of salt and pepper. Stir one more time and set the mixture aside until you’re ready to serve. If you’re making this ahead of time, cover the tomatoes and store them in the fridge until you’re ready to eat.
Now, move on to making the salmon. Pat the salmon fillets dry and season with a few pinches of salt and pepper on both sides. Then rub the lemon zest all over the salmon pieces.
Mince the last 2 remaining cloves of garlic and set aside. Now, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon in the pan, flesh side down, and sear for 3 minutes or until a golden crust has formed. Flip the salmon and continue to sear for another minute then immediately add the butter and minced garlic to the pan. Move the garlic and butter around to begin to cook the garlic. Once you start to smell the garlic, tilt the pan a little and baste the salmon with the butter and garlic for about a minute. Remove the salmon from the pan and set aside. Turn the heat on the stove off, but leave the pan on the hot surface and add the lemon juice and parsley to the pan. Stir to combine and pour the sauce over the salmon.
Lastly, make the arugula salad. Add the olive oil, lemon juice and honey to a bowl and whisk to combine. Add the arugula to the bowl and toss to coat the arugula leaves with the dressing. Season with salt and pepper to taste. Then finish the salad with thin shaved Parmigiano-reggiano and serve.
- Prep Time: 10 mins
- Cook Time: 15 mins
Keywords: Garlic butter salmon, Mother’s Day brunch recipes