recipe includes huitlacoche butter, which can be used with red
meat and poultry as well.
Yield: 6 servings
pounds salmon fillet with skin, cut into individual serving
2 cans of huitlacoche (Mexican corn fungus, available in
Mexican markets and some gourmet groceries)
garlic clove, chopped
Tablespoons fresh cilantro, chopped
sticks butter, softened to room temperature
Tablespoons of oil
butter: In a sauté pan, heat 1 tablespoon of oil
over medium heat and add the garlic, onions, tomatillos and
lastly, the huitlacoche. Simmer until there is no water left
and the mixture thickens. Cool mixture and add the chopped
cilantro and both sticks of butter. Stir/mash the mixture
with your hands until thoroughly combined. Chill for 1 hour.
Prior to cooking the salmon, remove the huitlacoche butter
from the refrigerator and bring to room temperature.
a sauté pan over medium heat, brush the pan with 1
tablespoon of oil. Add the salmon with the skin side down.
Sauté until you see the edge of the salmon cooked halfway
through (the edge will appear whiter and lighter than the
rest of the salmon), then flip and sauté the other
side briefly. This should give you a medium-rare salmon. Remove
salmon, drain excess oil and place on serving plate. Scoop
1 tablespoon of huitlacoche butter on top of salmon and serve.