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One thing I love about holidays like Mother’s Day is it’s a chance to surround myself with great food and even better people. This year I am focusing on showing love to the women who continuously show up for me. So, this Mother’s day, I thought I would show them love best way I know how preparing a simple and delicious meal they can easily take to work. And this easy brunch time garlic butter salmon hits all the right flavor notes.
My aunts are very busy women. I always admire their commitment to high achievement in their full time jobs while taking care of their families and raising good human beings. I am always looking for ways to spoil them a bit. So along with flowers and great wine, this picnic style brunch is the icing on top. This meal is light, delicious and a little bougee, which is exactly the vibe I am going for. I want them to feel a little bougee when they cut into the juicy salmon or scoop marinated tomatoes on bruschetta. It’s all about the vibes.
MOTHER’S DAY WITH RUBBERMAID
Now, moments like this is when my Rubbermaid TakeAlongs Containers come in very CLUTCH! Rubbermaid TakeAlongs Containers are BPA-Free, Microwave, dishwasher and freezer safe. So they will be your best friend in the kitchen whether you are prepping, storing, reheating or freezing. The TakeAlongs Containers come in multiple sizes so you have many options for storing All your meals.
The variety of sizes is great because it’s easy to find a container for every dish. But I also love that the TakeAlongs Containers are stackable, making storage a breeze. And the QuikClik seal on lids audibly clicks into place so you know your food is protected. Which is reassuring because I will be delivering this meal to each Of my aunties.
GARLIC BUTTER SALMON FOR BRUNCH
Simple always wins and this meal is simply delicious. The garlic butter salmon is the star of the show. Flaky salmon is sear and basted with a rich garlic butter sauce. Then it’s paired with an arugula salad and perfectly Scrumptious bruschetta.
Can we just talk about the fact that Bruschetta is that girl. It’s not the most complicated part of any meal, but it just ups the bougee level every single time! There is no argument! Whenever I’m thinking of a meal that will please a crowd, bruschetta is always part of the menu. Ok, I just thought I would get that out of the way.
Check out our other popular Salmon recipes HERE.
Let's Get Cooking
Let's Get Cooking
Brunch Time Garlic Butter Salmon
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.
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.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Yields:4 Serves
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Ingredients
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1
loaf of French baguette, cut into 1/4 inch slices
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4
tbsp olive oil, divided
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5
cloves garlic, divided
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1
pint Cherry tomatoes, halved
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8
basil leaves, chopped
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2
tbsp balsamic vinegar
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Salt and pepper
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4
salmon fillets, skinless and boneless
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1
tsp lemon zest
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2
tbsp salted butter, cut into cubes
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1
tsp lemon juice
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1
tbsp freshly chopped parsley leaves
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ARUGULA SALAD
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2
tbsp olive oil
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Juice of 1/2 a lemon
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1
tbsp honey
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5-ounce bag of baby arugula
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Salt and pepper
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A chunk of parmigiano-reggiano
Instructions
- 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.
