Salmon Pan Roasted Wchipotle Beurre Blanc Sauce Food

PAN-FRIED SALMON

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

SALMON - PAN ROASTED W/CHIPOTLE BEURRE BLANC SAUCE

Steps:

• Preheat oven to 350 degrees. Combine whiskey through chipotles; for the sauce in a small saucepan over med-high heat. Bring to a boil & reduce heat till liquid is nearly evaporated. Stir in honey, tomato paste and worcestershire sauce. Off heat, whisk in butter a few cubes at time until incorporated, season with S&P. Transfer to a glass baking dish & set inside a dish of hot water to keep warm while roasting salmon. For salmon: Combine brown sugar, salt & spices in a small bowl, then rub onto top side of salmon fillets. Sear fillets, rub side down, in oil in a large ovenproof non-stick skillet, over high heat. When the fish releases easily and rub side is browned, about 2 min., flip fillets & transfer pan to oven. Roast until fillets flake easily with a fork, 6 to 8 min., checking for doneness starting at 5 mn. Serve w/wrm beurre blanc sauce.

SALMON FILLETS WITH FENNEL BEURRE BLANC

Steps:

• Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices. Divide the sea salt evenly over the slices of salmon and reserve.
• Place 1 tablespoon of the butter in a small, heavy saucepan. Melt over medium-low heat. Add the shallots and cook for 1 minute. Cut out the white bulb of the fennel and cut it into tiny dice. You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use. Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel. Add the cup of diced fennel to the sauce pan and stir well to coat with the butter. Add the wine and the vinegar to the sauce pan. Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so). Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon. The sauce should be smooth, creamy, and medium-thick. Taste for seasoning.
• While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes). They should retain just a trace of red at the center. Remove and divide among 4 dinner plates stacking them on steamed fennel pieces. Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.