s PAN-FRIED SALMON WITH SALTED MAPLE BEURRE BLANC *****
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s PAN-FRIED SALMON WITH SALTED MAPLE BEURRE BLANC *****
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Ingredients
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Instructions *** 12-8-22 excellent *** time 30 minutes 2 salmon fillets (6-8 oz each) 3/4 c maple syrup divided 3 tb unsalted butter divided 2 tb minced shallots 1/4 c dry white wine 2 tb heavy cream 1 tb veg oil salt and pepper to taste course sea salt place salmon in bowl, add 1/2 c syrup, toss to coat, let marinate while preparing sauce melt 2 tb butter in saute pan over med heat, add shallots, cook till softened add wine, simmer until nearly evaporated, whisk in cream, simmer until thickened, add remaining 1/4 c syrup, simmer till thickened off heat, whisk in remaining 1 tb butter until sauce is smooth, keep warm in a bowl and wipe out pan remove salmon from marinade, pat dry , season with salt and pepper heat oil in saute pan over medium high heat, add salmon skin side up, saute until crusts form (?? not sure what that is, i cooked till browned on bottom) flip salmon, saute until beginning to flake when pressed with finger 8 to 10 minutes remove and discard skin (it will come off easily) serve salmon with sauce and course salt. enjoy This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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