Cook what you grow
Salmon with Buttered Fiddleheads
The New Brunswick spring plate: fiddleheads boiled hard, drained, then turned in brown butter with lemon and set beside a crisp-skinned fillet of salmon.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 1 lb fiddleheads, scales rubbed off, stems trimmed short
- 2 cloves garlic, thinly sliced
- 2 tbsp fresh parsley, chopped
From the pantry
- 4 pieces salmon fillets · about 6 oz each, skin on
- 4 tbsp unsalted butter
- 1 tbsp olive oil · for searing the salmon
- 1 lemon · half juiced, half cut into wedges
- salt · to taste
- black pepper