Difficulty: Easy
Yield: Serves 4


This sauce would taste good with just about anything, but it’s especially delicious with salmon.

Ingredients

4 skinless salmon fillets, preferably wild (about 11/2 lb.) Kosher salt and freshly ground black pepper 2 Tbs. olive oil, canola oil, or peanut oil 3/4 cup dry white wine
3 Tbs. finely diced shallot (about 1 large)
1 tsp. chopped rosemary
6 Tbs. unsalted butter, cut into small cubes
1 tsp. fresh lemon juice Kosher salt and freshly ground black pepper


How to prepare





Heat the oven to 425°F. Pat the salmon (or meat or chicken) thoroughly dry with paper towels. Season both sides generously with salt and pepper (about 1 tsp. of each total). Heat a 12-inch, heavy-based, ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, about 1 minute.

Add the oil, swirl it around the pan, and then evenly space the fish in the pan. Cook without touching for 2 minutes. Using tongs, lift a corner and check that the underside is both well browned and easily releases from the pan. If so, flip it over. (If not, cook for 1 to 2 more minutes before flipping.) Cook the second side for 1 minute and then transfer the skillet to the oven.

 Roast until the fish reaches the doneness you want; 135°F, 4 to 7 minutes for medium.

Carefully remove the pan from the oven, transfer the fish to a large plate (don’t wash the skillet), tent with foil, and let rest while you prepare the sauce.

Pour off any excess fat from the skillet. Using a large wad of paper towels, blot any remaining oil from the pan but leave any browned bits. Return the pan to high heat and add the wine, shallot, and rosemary. Cook, stirring, until the wine is almost completely evaporated, 3 to 4 minutes. Remove from the heat and whisk in the cubes of butter, adding a few at a time until they’re all thoroughly incorporated and the sauce is thick and creamy looking. (If the butter is slow to melt, set the pan over low heat.) Stir in the lemon juice, season with salt and pepper to taste, and serve immediately, spooned over the salmon.

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