Pan Roasted Salmon with barbecue beurre blanc

By seo53

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)

Details

Servings 4
Cooking time 30mins

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.