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Pan Seared Salmon and Bourbon BBQ Beurre Blanc | req. by Ricky
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Yes, more viewer requests. And we're so happy to do this one. The pan-seared salmon is one of our favorite seafood recipes that I don't make often enough. The beurre blanc sauce is spicy with the perfect bbq flavor to compliment the bbq rubbed salmon filets. It's quick and easy.
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Bourbon BBQ Beurre Blanc
½ cup, 118ml, bourbon
¼ cup, 59ml, pineapple juice
2 tablespoon, 30ml, cider vinegar
1 medium shallot, minced
2-3 cloves garlic, minced
2 tsp. paprika
1 chipotle pepper in adobo sauce
2 tablespoons, 30ml, honey
2 tablespoons, 30ml, Worcestershire sauce
1 tablespoon, 25g, tomato paste
½ c, 113g, butter, cold and cubed
salt and pepper to taste
Add the bourbon, juice, vinegar, shallots, garlic, paprika and chipotle to a small sauce pan. Simmer until it’s reduced by half. Add the honey, Worcestershire and tomato paste and stir, simmering until thickened. Turn off the heat and add the butter, one cube at a time whisking until melted. Add salt and pepper to taste. Set aside in a warm place, but not direct heat.
Pan Seared Salmon
1 salmon filet, per person
BBQ rub
¼ c., 56g, butter
Preheat oven to 350℉, 180℃, gas mark 4. Coat salmon liberally with the bbq rub. Sear salmon in melted butter in a large oven-proof skillet over medium-high heat, skin-side up for 2 or 3 minutes. Turn filets over and roast on the second side in the oven for 5 minutes. Serve immediately with the beurre blanc.
Serve with steamed haricot verts and roasted potatoes and sweet onions.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
Follow us on Twitter and Facebook.
#lauriceskitchen #lauriceskitchen2010
Follow us on Twitter and Facebook.
Bourbon BBQ Beurre Blanc
½ cup, 118ml, bourbon
¼ cup, 59ml, pineapple juice
2 tablespoon, 30ml, cider vinegar
1 medium shallot, minced
2-3 cloves garlic, minced
2 tsp. paprika
1 chipotle pepper in adobo sauce
2 tablespoons, 30ml, honey
2 tablespoons, 30ml, Worcestershire sauce
1 tablespoon, 25g, tomato paste
½ c, 113g, butter, cold and cubed
salt and pepper to taste
Add the bourbon, juice, vinegar, shallots, garlic, paprika and chipotle to a small sauce pan. Simmer until it’s reduced by half. Add the honey, Worcestershire and tomato paste and stir, simmering until thickened. Turn off the heat and add the butter, one cube at a time whisking until melted. Add salt and pepper to taste. Set aside in a warm place, but not direct heat.
Pan Seared Salmon
1 salmon filet, per person
BBQ rub
¼ c., 56g, butter
Preheat oven to 350℉, 180℃, gas mark 4. Coat salmon liberally with the bbq rub. Sear salmon in melted butter in a large oven-proof skillet over medium-high heat, skin-side up for 2 or 3 minutes. Turn filets over and roast on the second side in the oven for 5 minutes. Serve immediately with the beurre blanc.
Serve with steamed haricot verts and roasted potatoes and sweet onions.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
Follow us on Twitter and Facebook.
#lauriceskitchen #lauriceskitchen2010
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