' Pan Roasted Salmon with barbecue beurre blanc - Vino Mas

Pan Roasted Salmon with barbecue beurre blanc


  • 1/2 cup whiskey
  • 1/4 cup pineapple juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp shallots, minced
  • 1 tsp smoked paprika
  • 2 tsp garlic, minced
  • 1 tsp chipotles in adobe, minced
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 stick unsalted organic butter, cold, cubed
  • salt and pepper to taste
  • 2 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp dry mustard
  • 1/8 tsp ground cinnamon
  • 4 wild caught salmon fillets, skinned (4oz each)

  1. Preheat oven to 350F.
  2. Combine whiskey, pineapple juice, vinegar, shallots, paprika, garlic and chipotles for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil, and reduce until liquid is nearly evaporated. Stir in honey, tomato paste and Worcestershire sauce.
  3. Turn off heat, whisk in butter a few cubes at a time until incorporated; season with salt and pepper. transfer to a glass dish and set inside a bowl of hot water to keep warm while roasting the salmon.
  4. Combine brown sugar, salt and spices for the salmon in a small bowl, rub on the top side of the salmon fillets.
  5. Sear the salmon fillets, rub-side down, in oil rubbed prepared large ovenproof/cast Iron skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to oven.
  6. Roast until fillets flake easily with a fork, 5-6 minutes. Serve with beurre blanc
Pairing:  Red Blends, Grenache, Gamay, California Pinot Noir

Source: Cuisine at Home

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