Seared Salmon With Herbal Lemon Emulsion

• Pan Seared Salmon
• 2 Wild Caught Salmon steaks, thick cut
• 1 tablespoon Organic Coconut Oil
• 1 tablespoon Organic Butter
• 1.5 teaspoons Salt, to taste
• 1/2 teaspoon Pepper, fresh cracked
• 3 Thyme, Fresh sprigs
• 1 tablespoon Sugar
• Parsley-Lemon Emulsion
• 1/2 cup Greek Olive Oil
• 1 Lemon
• 1 cup Organic Parsley (fresh)
• 1/2 teaspoon Salt
• 2 tablespoons Organic Dill (fresh)

1. Dry cure salmon with 1 tsp salt and sugar. Sprinkle generously and set aside - 30 minutes. Rinse, then pat dry with tea towel.
2. Start emulsion by rough chopping parsley. Squeeze lemon into a bowl, then slowly drizzle olive oil, whisking while the mixture turns an opaque golden color. Season with salt. Add parsley and dill, whisk with fork to saturate. Set aside.
3. Pre-heat oven to 400u0b0. Heat cast iron skillet to medium, melt butter and coconut oil. Sear salmon each side 7-8m until golden brown. Flip, baste the salmon with a spoon with the butter and coconut oil. Cook another 7-8m. Halfway through, throw in thyme sprigs and continue basting.
4. Allow salmon to rest for 4-5m, plate and serve with emulsion piled high on top of salmon.

pan, salmon, coconut oil, butter, salt, pepper, thyme, sugar, parsleylemon emulsion, olive oil, lemon, parsley, salt, dill

Taken from food52.com/recipes/58519-seared-salmon-with-herbal-lemon-emulsion (may not work)