| Ingredients for Lemon Butter Sauce |
1/2 lb Unsalted Butter
1 C Heavy Cream
1/4 C Chopped Shallots
1 t Seafood Seasoning*
1 C White Wine
1 1/2 t Lemon Juice
2 t Chopped Parsley
1/4 lb Unsalted Butter (very cold, cut into pieces)
Salt and Pepper to taste if needed |
| Ingredients for Horseradish Crust |
1 Orange
1 Lemon
1 Lime
1 C Horseradish |
| Ingredients for Seafood Seasoning |
1 t Salt
1 t Pepper
1 t Paparika
1 t Granulated Garlic
3/4 t Granulated Onion
1/2 t Cayenne Pepper
1/4 t Ground Oregano
1/4 t Ground Thyme |
| Method |
Using a fine grater zest the outer skin from the fruit (be careful not to get any of the white part) then squeeze the juice from the fruit.
Combine zest and juice with horseradish.
For sauce - combine cream and butter.
Bring to a boil. Reduce until very thick. Combine shallots, seafood seasoning and white wine. Reduce until wine evaporates.
(Be careful not to burn).
Add cream and butter to the shallot reduction.
Whisk in chunks of cold butter until the sauce is glossy and coats a spoon. (You may not need all the butter).
Whisk in lemon juice and parsley.
Cover and keep warm.
Put Salmon filets skin side down on a sheetpan.
Evenly spread approximately 1 tablespoon of horseradish crust over each fillet.
Broil until lightly brown.
Remove from broiler and place in 350 degree oven for approximately 7-8 minutes or until done.
Remove Salmon from the pan by sliding a spatula between the fish and the skin.
Undersauce with 2 ounces of lemon butter sauce.
Sprinkle with parsley.
Serve with Garlic Mashed Potatoes, Asparagus and a nice Riesling. |
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