Here, this salmon is served with Spicy Roasted Sweet Potatoes, Kale Salad, Sautéed Veggies & Beer Bread. |
Recipe
from Cook’s Illustrated via Louisville Magazine
Husband-Tested
in Alice’s Kitchen
This was just superb. It was quick and easy enough to make for a
weeknight dinner, but elegant enough for a special meal with friends. Try it as part of a meal which includes other Husband-Tested Recipes like Spicy Roasted Sweet Potatoes, Kale Salad, Sautéed Veggies & Beer Bread. All the ingredients, including wild caught salmon, are available at Lost River Market & Deli, however, the bourbon you'll have to get at a liquor store ;-)
1 large lemon
2 Tablespoons bourbon or
brandy
3 Tablespoons maple syrup
2 Tablespoons whole grain
mustard
1 Tablespoon cider vinegar
1 medium shallot, sliced
thin
¾ cup water
4 center-cut skinless
salmon fillets, 6 to 8 ounces each
1 Tablespoon unsalted
butter
1 Tablespoon chopped
chives or scallions
Kosher salt and freshly ground
black pepper, to taste
Cut top and bottom off
lemon; cut into eight to ten 1/4-inch-thick slices. Arrange lemon slices in
single layer across bottom of 12-inch skillet. Whisk bourbon, maple syrup,
mustard, vinegar, and shallot together in small bowl. Add bourbon mixture and
water to skillet.
Place salmon fillets in
skillet, skinned-side down, on top of lemon slices (to prevent salmon from
coming into direct contact with bottom of pan). Set pan over high heat and
bring liquid to simmer. Reduce heat to low, cover, and cook until center of
thickest part of fillet is still translucent when cut into with paring knife,
11 to 16 minutes (or until instant-read thermometer inserted into thickest part
of fillet registers 125 degrees). Remove pan from heat and, using spatula,
carefully transfer salmon and lemon slices to paper towel-lined plate and tent
loosely with foil.
Return pan to high heat
and simmer cooking liquid until slightly thickened and reduced to 2
tablespoons, 4 to 5 minutes. Remove pan from heat; whisk in butter and chives.
Season with salt and pepper to taste.
Using spatula, carefully
tilt salmon fillets to remove lemon slices. Place salmon on serving platter or
individual plates; spoon sauce over top and serve.
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