加州農場三文魚油醋汁

Put the salmon tail pieces, skin-side down, in a warm skillet. Add the two tablespoons of grass-fed butter and drizzle either the shallot vinaigrette dressing or lemon juice over the top of the salmon.

Regarding the dressing mentioned in the previous step, you can either prepare the shallot vinaigrette from scratch or simply use freshly squeezed lemon juice as an alternative.

Allow the salmon to simmer gently over low heat until its flesh becomes firm, which should take about twenty minutes.

Once cooked, carefully transfer the salmon to a paper towel to drain any excess liquid. Gently lift the salmon meat away from its skin. Serve the salmon alongside a piece of sourdough bread, which is perfect for dipping into the rich salmon butter gravy.