By Connor Forbes
I planted sage from seed in my yard a few years ago in a spot where I always forget it is growing. And whenever I remember I have it growing in abundance, I try to incorporate it into a meal.
My friend, Chef Joanna, taught me how to make browned butter and sage a while ago. It is also something I forget about quite often. So, something was clicking in my brain this week when I combined the sage I grow with browned butter and sage and voila, the dish we have here.
Sage is such a wonderful and unique herb that brings life to any dish. It is great on proteins, and vegetables alike. It has an earthy quality while also packing some notes of citrus, mint, and pepper.
Ingredients
- 2 lb. Salmon
- 6 tb butter
- 10 sage leaves
To Make
Let butter sit on countertop for 30 minutes before cooking. Preheat oven to 425 degrees.
Cut butter into 1 tbsp portions for even melting. In a saucepan – with a lighter interior color so you can see the butter as it browns – melt butter over medium heat. Add sage leaves. Cook until butter has turned a light brown, and sage leaves are starting to get a little crispy around the edges. Be careful not to burn butter.
Lay salmon on a foil lined baking sheet. Cover salmon with the browned butter and bake for 12 minutes or until salmon is 135 degrees internal temperature. Pull out of oven rest for 5 minutes and eat!
