Pan Roasted Salmon with Beurre Blanc

Pan Roasted Salmon with Beurre Blanc
Pan Roasted Salmon with Beurre Blanc

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • BEURRE BLANC

  • 1/2

    cup whiskey

  • 1/4

    cup pineapple juice

  • 2

    tablespoon apple cider vinegar

  • 1

    tablespoon shallots; minced

  • 2

    teaspoon paprika

  • 1

    teaspoon garlic; minced

  • 1

    tablespoon chipotle in adobo; minced

  • 1

    tablespoon honey

  • 1

    tablespoon Tomato paste

  • 1

    tablespoon Worcestershire sauce

  • 1

    stick unsalted butter; cold, cubed

  • salt and pepper to taste

  • For The salmon

  • 2

    tablespoon brown sugar

  • 2

    teaspoon kosher salt

  • 1

    teaspoon black pepper

  • 1/2

    teaspoon ground cumin

  • 1/4

    teaspoon dry mustard

  • 1/8

    teaspoon ground Cinnamon

  • 1

    tablespoon olive oil

  • 4

    4 ounces each salmon fillet; skinned

Directions

Preheat oven to 350°F 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 rork, 5-6 minutes. Serve with beurre blanc.

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