clarified & emulsified.

butter. it sort of makes everything taste better.

yesterday, i created a butter-encrusted salmon dish.
it went with olive oil-garlic sauteed spinach, and cornbread muffins.

the salmon was baked & broiled in a lemon-balsamic clarified butter sauce,
and then topped with a lemon-garlic emulsified butter sauce.
the spinach is pretty self explanatory. the cornbread muffins were store-bought.

before baking, i topped the salmon with crushed ritz crackers and paprika.
350 degrees; 20 minutes. broiled for 3 minutes.

the end result: