- 4
- 30 mins
Ingredients
- Combine; Stir in:
- For the Buerre Blanc;
- 1/2 cup whiskey
- l/4 cup pineapple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon shallots, minced
- 2 teaspoons paprika
- 1 teaspoon garlic, minced
- 1 teaspoon chipotles in adobo, minced
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- OFF HEAT, WHISK IN:
- 1 stick unsalted butter, cold, cubed
- Salt and pepper to taste
- FOR THE SALMON; combine:
- 2 tablespoons brown sugar
- 2 teaspoon kosher salt
- 1 teaspoon ground black Pepper
- 1/2 teaspoon ground cumin
- l/4 teaspoon dry mustard
- 1/8 teaspoon ground cinnamon
- Sear in 1 tablespoon olive oil:
- 4 salmon fillets, skinned (4 oz" each)
Preparation
Step 1
Preheat oven to 350".
Combine whiskey, pineapple juice, vinegar, shallots, paprika, garlic, and chipotles for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil and reduce until liquid is nearly evaporated. Stir
in honey, tomato paste, and Worcestershire. Off heat, whisk in butter a few cubes at a time until incorporated; season with salt and pepper. Transfer to a glass dish and set inside a bowl of hot water to keep warm
while roasting the salmon. Combine brown sugar, salt, and spices for
the salmon in a small bowl, then rub on the top side of the salmon fillets. Sear fillets, rub-side down, in oil in a large ovenproof nonstick skillet over high heat. When the fish releases easily and rub
side is browned, about 2 minutes, flip fillets, and transfer pan to the oven. Roast until fillets flake easily with a fork 5-6 minutes. Serve with beurre blanc
? Routt until fillets flake easily with a fork,
;-6 n'rinutes. Serve with beurre blanc.