HoMA Café's Brown Butter-Basted Seared Salmon

Chef Ben Abes demonstrates the recipe and technique behind one of the Café's most-requested dishes.


Serves 1 (for more servings, simply increase measurements accordingly)

1 6-8 oz salmon filet, skin removed, top and bottom seasoned with salt
2-3 red potatoes, halved and cut into wedges
2 tablespoons olive oil
5 tablespoons unsalted butter, divided
1 Tsp garlic, finely chopped
chimichurri sauce*
ground black pepper
1 handful of arugula
3-4 cherry tomatoes
radish, thinly sliced

* Chef Ben makes his chimichurri with parsley and oregano, but any good homemade or store-bought version will do.

Salad dressing:

1 tbsp olive oil
juice of ½ lemon
ground black pepper


HoMA Café’s Brown Butter-Basted Seared Salmon

Bon appetit!