3 tablespoons finely diced shallot (about 1 large shallot)
1 teaspoon chopped fresh rosemary
6 tablespoons unsalted butter, cut in small cubes
1 teaspoon fresh lemon juice
Instructions
Preheat the oven to 425F. Pat salmon with paper towels to
remove excess moisture. Season both sides with salt and
pepper. Heat a 12 inch ovenproof skillet over med-high heat
for about 1 minute, or until a droplet of water vaporizes in 1 to
2 seconds. (If water jumps without evaporating,the pan is too
hot; remove from hear for 30 seconds to cool.)
Add oil to pan and swirl; evenly space salmon in the pan.
Cook without touching or moving for 2 minutes. Use a spatula
to lift a corner of the fish, checking that it's well browned and
releases from the pan. If it stick or isn't browned, cook another
minute. When salmon is browned and releases from pan, flip
and cook for 1 minute. Transfer skillet to preheated oven.
Roast 4 to 7 minutes or until salmon reaches desired level of
doneness. Use potholders to carefully remove the skillet from
the oven. Transfer salmon to plate, tent with foil and let rest
while you prepare sauce.
Pour excess fat from the skillet. Use paper towel to blot
remaining oil from pan, leaving the browned bits. Return pan
to high heat and add wine, shallot, and rosemary. Cook,
stirring, 3 to 4 minutes or until wine is almost evaporated.
Remove from heat and whisk in cubes of butter, adding a few
at a time until they're fully melted. Stir in lemon juice. Season
with salt and pepper to taste. spoon sauce over the salmon
and serve immediately.
Originally Submitted
1/25/2018
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