Salmon Fillets with Lemon Rosemary Sauce

  • 02.22.10

Salmon Fillets with Lemon Rosemary Sauce

Salmon, in my opinion, is one of the most versatile fish to prepare. Steamed, broiled, pan-fried, cooked on a plank and …. the results are always wonderful. Tonight’s recipe is a good example.
I love to cook with lemon and, if I could, I would use it with every thing I eat. So, with that said, please taste the cream sauce for the pasta after you have added the juice of the 1st lemon. The sauce should be infused with lemon, and not overpowered by the lemons strength.  For the green salad, today I am using lemon instead of vinegar.

Tonight’s Dinner February 22, 2010
Salmon Fillets with Lemon-Rosemary Butter Sauce
Angel Hair Pasta with Lemon Sauce
Green Salad with lemon vinaigrette.

4 skinless salmon fillets (about 1 ½ lbs total)
Salt and freshly ground black pepper
2 Tbs. olive oil
¾ cup dry white wine
3 Tbs. finely diced shallots (about 1 large)
1 tsp chopped rosemary
6 Tbs. unsalted butter cut into small cubes
1 tsp fresh lemon juice
Salt and freshly ground black pepper

Heat the oven to 425°. Pat the salmon thoroughly dry with paper towels. Season both sides generously with salt and pepper.

Heat a 12-inch heavy based ovenproof skillet over medium high heat until a droplet of water vaporizes in 1 or 2 seconds, about 1 minute.

Add the oil, swirl it around the pan, then evenly space the fish in the pan. Cook without touching for 2 minutes.

Using tongs, lift a corner and check that the underside is both well browned and easily released from the pan.  If so, flip it over.  Cook the second side for 1 minute and then transfer the skillet to the oven.

Roast until the fish reaches the doneness you want: 4 to 7 minutes for medium. Using pot-holders, carefully remove the pan from the oven, transfer the fish to a large plate and tend with foil and let rest.

Do not wash the skillet, but do pour off any excess fat from it.  Using a large wad of paper towels, blot any remaining oil from the pan but leave any browned bits.

Return the pan to high heat and add the wine, shallots and rosemary.

Cook stirring until the wine is almost completely evaporated, 3 to 4 minutes.

Remove from heat and whisk in the cubes of butter, adding a few at a time until they’re all thoroughly incorporated and the sauce is thick and creamy.

Stir in the lemon juice, season with salt and pepper to taste and serve immediately, spooned over the salmon.

2 small lemons
1 cup heavy cream
1/2 pound Angel air pasta
Bring a large pot of salted water to boil. Meanwhile, finely grate the zest of lemons and set aside.  In a 12 inch skillet over medium heat put the cream. Squeeze the 2 lemons and add the juice to the cream.  Bring the cream and the lemon juice just to a boil.  Lower the heat and simmer until the cream thickens slightly, 5 to 8 minutes.  Remove from heat.  When the water boils, cook the pasta just until al dente.  Drain.  Reheat the cream sauce over medium heat.  Add the pasta and the lemon zest and coat thoroughly. Season with salt and pepper if desire.

Butter lettuce, green leaf or Romaine lettuce with a vinaigrette made of olive oil, lemon juice and salt. My rule of thumb is 1 tablespoon of lemon juice, 3 tablespoons of olive oil. In a bowl, mix the lemon juice with the salt until the salt is dissolved, add the olive oil and mix well. Toss in the salad and enjoy.


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