Wild Salmon Filets with Limoncello Butter Sauce
Write a review
For the Salmon
- 6 Salmon Filets
- Grape Seed Oil or Canola Oil
- Salt and Pepper
For the Limoncello Butter Sauce
- 4 Tbs Limoncello Liqueur
- 1 Whole Stick (1/2 cup) cold un-salted butter, cut into cubes
- 1 tbs. Minced Shallot
- 2 tbs. Fresh Lemon Zest
- 1/4 cup Heavy Cream
- Salt and Fresh Cracked Pepper
Limoncello Butter Sauce
- Place a small sauce pot on the stove
- Over medium heat, add the shallot and limoncello
- When the limoncello is almost evaporated, begin to whisk in the butter, one table spoon at a time whisking constantly
- Continue adding the butter, whisking after each tbs. keep the heat very low
- Once the butter is "frothy" add the lemon zest and cream.
- Season as needed with salt and pepper
- *keep on a very low heat OR pour the butter sauce into a small insulated mug that has been preheated with a cup of boiling water *** This will keep the butter sauce at a perfect temperature without separating.
- Bring the salmon to room temperature 1 hour before cooking
- Pre-heat the oven to 350 degrees.
- Heat a sauté pan (cast iron) with a few tbs. grape seed oil over medium high heat
- Place the salmon skin side up and sear for 1 minute
- Turn the fish over and sear skin side down for 2 minutes
- Place the pan in the pre-heated oven for about 5minutes, being careful not to overcook
- While the fish is cooking, finish any side dishes
- Plate the fish and pour a little butter sauce over each piece and serve immediately
- The trick to this sauce is creating an emulsification without the sauce "breaking" or the oil separating from the milk solids. A trick I use is to pre-heat an insulated mug or small thermos by pouring boiling water into it and allowing the cup to get warm. Then once the butter sauce is done, I pour out the water, and add the sauce. The sauce will keep warm in the mug while the salmon is cooked.
He Hunts She Cooks http://hehuntsshecooks.com/