Salmon Fillets with Lemon-Rosemary Butter Sauce

On a whim, I picked up this magazine from the grocery store with dozens of roasting recipes, and I have to say, it is such a good purchase. There are so many amazing recipes in this magazine; I want to try almost all of them. This weekend we tried this amazing salmon recipe – simple, but wonderful! Enjoy!

Salmon Fillets with Lemon-Rosemary Butter Sauce
Cook time: 20-25 minutes
Serves 4-6

4 skinless salmon fillets
Olive or canola oil for browning
3/4 cup dry white wine
3 tbsp finely chopped shallots (about 1 large shallot)
1 tsp chopped fresh rosemary
6 tbsp unsalted butter, broken into cubes
1 tsp lemon juice
salt & pepper to taste

Pre-heat oven to 425F.

Heat oil in oven-proof cast iron pan; season salmon fillets with salt & pepper, and brown in hot oil (2 minutes first side, 1 minute second side). Transfer skillet to oven, and bake fish for approx. 10 minutes, until cooked through.

Meanwhile, in a small pot, add oil and heat over medium heat. Add shallots and saute until soft. Add white wine, and rosemary, simmer until wine is almost fully evaporated. Whisk in cubes of butter until melted. Stir in lemon juice, and season sauce with salt and pepper.

Remove salmon from oven, and serve with sauce while hot.

Original recipe in The Best of Fine Cooking – Roasting page 42.


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