Feeling to go all in to flavor the luxuries of life? Baste in pleasures, like this salmon in garlic butter saucy bath!
Well, not in the sense of we are very good at it but rather the completely opposite way. Most of us are pretty bad at gambling and it is so blatantly exploited in all the games we play without us truly realizing it.
Our brain is a complete sucker for games with variable interval rewards and once hooked on it, such as the slot machines, notification dots of social media or the most-evil of all, our fridge, we can’t get rid of it without expressing substantial effort.
Sure, we can blame our evolution on developing such an ineffective way to handle unexpected occurrences in life but there are drawbacks of every system that has advantages. Afterall, it doesn’t hurt to check things twice, thrice, or even more if eventually it yields results.
The main problem is that our brain isn’t really developed for long-term thinking and only appreciates short term pleasures. Pushing ourselves for no apparent reason but some distant goals, that may never materialize, is reserved only to a few so-called visionaries.
Given, of course, that their vision materializes one day, until then they are just queer nutjobs seeking redemption for being left out of the confines of normal life.
It doesn’t matter if we try to build a billion-dollar company, save the Planet or simply hope to lose a few pounds once our instant gratification monkey can’t enjoy itself, we have a really hard time keeping our goals aligned with our imminent actions.
Hence, we are back to being a real sucker for any sort of gambling.
The gambling industry seems to figure out our soft spot for entertainment long ago and those, who’s been running the industry, know how to capitalize on our weaknesses. Of course, we are happy to be part of the game and only feeling down when the wheel of fortune turns the other way and not when dealing out its kindness.
Interestingly, when we hit a down streak and lose several times in a row, we feel that outrageous injustice being done to us by the invisible hands of fortune, yet when we are on an up streak and winning, we don’t really feel the same.
Not many of us think about the unfair distribution of luck that has befallen on us or complains that statistically this shouldn’t happen at all nor that the game is rigged.
As long as we get the pleasure we need, we couldn’t care less about the whys, hows or its fairness for anybody else. Once we are hooked on the pleasures of winning, cashing in to leave the prospects of future possibilities at the table, it is like stopping in the middle of a chocolate bar after going sugar free for a month or omitting butter from our salmon.
It’s not like salmon couldn’t be enjoyed seared in a drizzle of not extra virgin olive oil, but when we are basting in such depth of pleasures as salmon is, how could we deny to ourselves what righteously belongs to us or in this case to our taste buds.
Garlic butter salmon is exactly what it sounds like. Salmon with garlic butter. Since salmon is as healthy as expensive, many of us won’t see the need to resist to go all in, like on a hazy Las Vegas trip, and indulge on the luxuries of flavors feeling, like there is no tomorrow.
Luckily, salmon in garlic butter won’t break the bank or at least not as quickly as a trip to the Rio, and makes us feel a bit better about ourselves even though we fail to lose a few pounds in this round.
Ingredients
- 2 cloves / 6g Garlic (finely cut)
- ½ teaspoon / 3g Salt
- ½ teaspoon / 0.5g Black pepper
- 2 slices / 600g Salmon
- 7 tablespoon / 100g Butter
- 2 tablespoon / 8g Parsley (finely cut)
- 1 teaspoon / 5ml Lemon juice (optional)
How to make Garlic butter salmon
- Cut the garlic finely.
- Melt 2 tablespoons / 30g butter on medium high heat. Salt and pepper salmon on both sides. Sear one side of the salmon until golden brown, for about 3 minutes. If salmon fillets are used, start with the clean, not skinny side.
- Flip the salmon sear one minute then add the remaining butter to melt.
- Add the garlic, tilt the pan and start basting the salmon. It’s a good idea to use a cast iron, or try-ply skillets that store and conduct heat better, thus more suited for this type of over the stove cooking.
- Salmon is done when its internal temperature reaches 122°F / 50°C but if we don’t have such fancy equipment, just check for done-ness the old way, by piercing the meat somewhere not so prominent place, but 5 minutes basting should be plenty. Also the browned garlic should indicate that we have done enough, keep an eye on not to burn garlic if more batches are made. Remove salmon from the skillet.
- If garlic is browned, remove it from the skillet, add finely cut parsley and stir fry it until parsley gets fragrant. Add lemon juice, mix then remove skillet from heat. Once salmon is plated, pour some of this compound butter over it or use a little saucer to include it with the plate.
Enjoy!
Garlic Butter Salmon Recipe
Ingredients
- 2 cloves Garlic finely cut
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 2 slices Salmon
- 7 tablespoon Butter
- 2 tablespoon Parsley finely cut
- 1 teaspoon Lemon juice optional
Instructions
- Cut the garlic finely.
- Melt 2 tablespoons / 30g butter on medium high heat. Salt and pepper salmon on both sides. Sear one side of the salmon until golden brown, for about 3 minutes. If salmon fillets are used, start with the clean, not skinny side.
- Flip the salmon sear one minute then add the remaining butter to melt.
- Add the garlic, tilt the pan and start basting the salmon. It's a good idea to use a cast iron, or try-ply skillets that store and conduct heat better, thus more suited for this type of over the stove cooking.
- Salmon is done when its internal temperature reaches 122°F / 50°C but if we don't have such fancy equipment, just check for done-ness the old way, by piercing the meat somewhere not so prominent place, but 5 minutes basting should be plenty. Also the browned garlic should indicate that we have done enough, keep an eye on not to burn garlic if more batches are made. Remove salmon from the skillet.
- If garlic is browned, remove it from the skillet, add finely cut parsley and stir fry it until parsley gets fragrant. Add lemon juice, mix then remove skillet from heat. Once salmon is plated, pour some of this compound butter over it or use a little saucer to include it with the plate.
Notes
Pin now, Enjoy later!
