Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
Tequila Butter Salmon:
- 6 @ 4-ounce salmon fillets
- Vegetable oil, for searing
- Salt and white pepper
- ¼ cup (60 ml) tequila
- 2 shallots, minced
- 1 tablespoon (15 ml) agave syrup
- 1 teaspoon (5 ml) Mexican oregano
- 1 lime, juice
- 8 tablespoons (120 g/120 ml) cold cubed butter
Maple Butter Salmon:
- 6 @ 4-ounce salmon fillets
- Vegetable oil, for searing
- Salt and white pepper
- ¼ cup (60 ml) maple liqueur
- 2 shallots, minced
- 2-3 tablespoons (30-45 ml) thyme leaves
- 8 tablespoons (120 g/120 ml) cold cubed butter
Method:
For the Tequila Butter Salmon:
Season the fillets with salt and white pepper.
Heat vegetable oil in a heavy bottom sauté pan over medium high heat.
When shimmering, lay in the fillet, presentation side down and sear 1-2 minutes, without disturbing, until a light crust forms and the fillets release from the pan.
Flip the fillets and continue cooking for 1-2 minutes more, until just cooked through.
Removing the pan from the heat, add the tequila to deglaze, scraping up the brown bits.
Carefully return the pan to the burner and ignite the alcohol, monitoring the pan closely to avoid accidents while the alcohol burns off. Be aware that there may be high flames, work in a well-ventilated space, and keep a lid handy to cover the pan and suffocate the flames if needed.
When the alcohol has burned off, remove salmon to a plate and keep warm.
Continue to boil tequila until reduced by over half, or about 1-2 tablespoons (15-30 ml).
Add the shallots, agave syrup, oregano, and lime juice. Swirl the pan to combine.
Reduce the heat to the lowest setting or remove the pan from the burner but keep warm.
Using a whisk or a fork, add the butter, 1 cold cube at a time, stirring constantly. The butter should be forming a creamy sauce, not melting, adjust the heat and speed of addition as needed – faster if too thin, slower if too thick.
When all the butter has been added, season the sauce with salt and white pepper.
Drape the warm sauce over the salmon fillets and serve immediately.
For the Maple Salmon:
Season the fillets with salt and white pepper.
Heat vegetable oil in a heavy bottom sauté pan over medium high heat.
When shimmering, lay in the fillet, presentation side down and sear 1-2 minutes, without disturbing, until a light crust forms and the fillets release from the pan.
Flip the fillets and continue cooking for 1-2 minutes more, until just cooked through.
Removing the pan from the heat, add the maple liqueur to deglaze, scraping up the brown bits.
Carefully return the pan to the burner and ignite the alcohol, monitoring the pan closely to avoid accidents while the alcohol burns off. Be aware that there may be high flames, work in a well-ventilated space, and keep a lid handy to cover the pan and suffocate the flames if needed.
When the alcohol has burned off, remove salmon to a plate and keep warm.
Add the chopped shallots and thyme leaves and continue to boil liqueur until shallots are soft and liquid is reduced by over half, or about 1-2 tablespoons (15-30 ml).
Reduce the heat to the lowest setting or remove the pan from the burner but keep warm.
Using a whisk or a fork, add the butter, 1 cold cube at a time, stirring constantly. The butter should be forming a creamy sauce, not melting, adjust the heat and speed of addition as needed – faster if too thin, slower if too thick.
When all the butter has been added, season the sauce with salt and white pepper.
Drape the warm sauce over the salmon fillets and serve immediately.
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