BUTTER PAT SKILLET RECIPES

Steps:

• Dice 1 small yellow onion. Core and chop 1/2 medium head green cabbage into rough 1-inch pieces (about 8 cups). Pick the leaves from 2 fresh rosemary sprigs and coarsely chop until you have 2 teaspoons.
• Place 1 tablespoon Dijon mustard, 1 tablespoon whole-grain mustard, 2 teaspoons honey or maple syrup, 1 tablespoon apple cider vinegar, and 1 teaspoon low-sodium tamari or soy sauce in a small bowl and whisk to combine.
• Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
• Heat 2 tablespoons of the olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Place the salmon skin-side down in the skillet, then press down on them so that the skin is in even contact with the pan and browns evenly. Reduce the heat to medium-low and cook undisturbed, gently pressing down on fish occasionally, until the sides are cooked halfway up the fillets, 6 to 9 minutes. Flip and cook until an instant-read thermometer inserted into the middle of the thickest fillet registers 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done, 2 to 5 minutes more. Transfer skin-side up to a plate.
• Increase the heat to medium and add 2 tablespoons unsalted butter. When melted, add the onion and half of the rosemary, and cook, stirring occasionally, until the onion is softened, about 4 minutes.
• Add the cabbage, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper, and cook, stirring occasionally, until tender and lightly browned, 10 to 13 minutes. Add the mustard mixture and stir to combine.
• Return the salmon skin-side up to the pan, nestling it into the cabbage. Cook for 2 minutes to meld the flavors and warm the salmon. Garnish with the remaining rosemary and serve the salmon, skin-side up, with the cabbage.

Steps:

• Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.