Lelli's pan-roasted salmon - FOX13 News, WHBQ FOX 13

Lelli's pan-roasted salmon

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(MyFox Detroit) -

Get this recipe courtesy of Lelli's Inn.

Salmon
Scottish Salmon Filet 8-10 oz. each
Black Pepper to taste
Kosher or Sea Salt to taste
Olive Oil or Clarified Butter 2 tbsp.
Baby Spinach 2 cups

Roasted Tomatoes
Whole Grape Tomatoes 1/2 cup
Coarsley Chopped Garlic 1 tsp.
Kosher or Sea Salt to taste
Black Pepper to taste
Extra Virgin Olive Oil 2 tbsp.
Italian Parsley, Chopped 1 tsp.

Beurre Blanc Sauce
Shallot, Minced 1 tsp.
Peppercorns, Whole 8 each
White Wine 1/4 cup
Cider Vinegar 1 oz.
Lemon Juice 1 oz.
Heavy Cream 2 oz.
Unsalted Butter 4 oz. or 1 stick
Honey 1 tsp.
Salt to taste
White Pepper to taste
 
Method
1. Pre-Heat oven to 400 degrees

2. Toss grape tomatoes with the garlic, olive oil, salt and pepper. Roast on sheet pan in oven at 400 degrees until softened and blistered approximately 20 mins. Reserve to cool slightly, then toss in chopped parsley.

3. Heat oven proof sauté pan until almost smoking, meanwhile pat salmon filet dry, then season with salt and pepper. Carefully add oil then salmon filet, seasoned side down. Don't move or shake salmon. Let sear until deep brown crust begins to form on edges.

4. While salmon is searing begin to reduce wine, vinegar, lemon juice, shallots and peppercorns over medium low heat in separate pan. When almost dry add heavy cream and honey, reduce until slightly thickened.

5. When salmon develops brown crust on edges, use fish spatula to flip salmon filet over. Filet should have deep brown crust formed. Top filet with roasted tomato mixture. Place pan with salmon in oven to finish, Approximately another 5 minutes.

6. Move sauce to low heat and whip in butter a little at a time while constantly moving pan until just melted and emulsified. Remove from heat and keep just warm.

7. Remove salmon from pan and set aside. Add spinach to pan and toss around pan with tongs  until just slightly wilted.

8. Place wilted spinach on plate as a bed, place cooked salmon filet on spinach with roasted tomatoes atop the salmon. Drizzle Beurre Blanc sauce over salmon and around bed. Serve with rice pilaf, risotto or pasta.

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