Tuesday, October 9, 2012

Poached Salmon With Bourbon & Maple Sauce




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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