Ingredients
½cupbutter
1lime,zested and juiced
1clovegarlic
½tspsea salt
4ozskin-on salmon fillets,(4 fillets)
salt and ground black pepper,to taste
1tbspolive oil
1shallot,thinly sliced
30ozwhite beans,(2 cans), drained and rinsed
½cupheavy whipping cream
3tbspfresh chives,minced
3tbspfresh mint,minced
3tbspfresh basil,minced
3tbspfresh parsley,minced
3tbspfresh tarragon,minced
Preparation
Mix butter, lime zest, lime juice, garlic, and salt together in a bowl. Spoon butter onto a large piece of plastic wrap; roll up into a log. Refrigerate for 30 minutes to 1 hour until firm.
Season salmon with salt and pepper.
Heat 2 tablespoons lime butter and olive oil in a cast iron skillet set over a camping stove. Cook salmon fillets, skin-side down, for 3 minutes, until crisp.
Flip and cook for 1 to 2 minutes more until easily flaked with a fork. Transfer salmon fillets to a plate; top each fillet with 1 tablespoon lime butter.
Heat 1 teaspoon lime butter in the skillet. Cook and stir shallot in the hot butter for about 3 minutes until softened.
Stir in white beans and heavy cream; season with salt and pepper. Simmer for 5 to 10 minutes until slightly thickened. Remove from heat and stir in chives, mint, basil, parsley, and tarragon.
Divide bean mixture among 4 serving plates; place 1 salmon fillet on top.
