• 2 pounds salmon fillet with skin, cut into individual serving portions
  
• 2 cans of huitlacoche (Mexican corn fungus, available in Mexican markets and some gourmet groceries)
  
• 1 garlic clove, chopped
  
• 2 tomatillos chopped
  
• 1/2 onion, chopped
  
• 2 Tablespoons fresh cilantro, chopped
  
• 2 sticks butter, softened to room temperature
  
• 2 Tablespoons of oil
  

Huitlacoche 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.

Salmon: Prior to cooking the salmon, remove the huitlacoche butter from the refrigerator and bring to room temperature.

In 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.