Pan Roasted Salmon with barbecue beurre blanc
FOR THE BEURRE BLANC
1/2 cup whiskey
1/4 cup pineapple juice
2 tbsp apple cider vinegar
1 tbsp shallots, minced
1 tsp smoked paprika
2 tsp garlic, minced
1 tsp chipotles in adobe, minced
1 tbsp honey
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 stick unsalted organic butter, cold, cubed
salt and pepper to taste
FOR THE SALMON
2 tbsp brown sugar
2 tsp kosher salt
1 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp dry mustard
1/8 tsp ground cinnamon
4 wild caught salmon fillets, skinned (4oz each)
Preheat oven to 350F.
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 sauce.
Turn 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, rub on the top side of the salmon fillets.
Sear the salmon fillets, rub-side down, in oil rubbed prepared large ovenproof/cast Iron skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to oven.
Roast until fillets flake easily with a fork, 5-6 minutes. Serve with beurre blanc
Pairing: Red Blends, Grenache, Gamay, California Pinot Noir
Source: Cuisine at Home