Well, when one of your friends reads your Facebook post about dinner and then calls to say the recipe is not on the blog; I guess it's time to get cracking. So here it is. This really came out great. This would also work well with chicken or pork as well. I served the salmon on a bed of spaghetti squash with pesto and fresh shaved parmesan.
1 side of Salmon, skinned and deboned
2 Tbsp. Olive oil
1 Large Shallot, peeled and sliced thinly
1 clove Garlic, peeled and thinly
1/4 C. chopped sun-dried Tomatoes
1/2 C. White wine (I used Chardonnay)
3 Tbsp. Butter, softened
Kosher salt and fresh cracked black pepper
Preheat oven to 400°F.
Season fish on both sides with salt and pepper, reserve. In a oven proof saute pan heat 1 Tbsp. oil over high heat. Once oil starts to smoke carefully add fish, skin side up. Not moving fish in the pan is very important to get proper crust on fish. Let sear for 3 to 4 minutes, gently lift at an edge to make sure fish is dark golden brown and crispy. Once achieved, carefully turn in the pan and then place in the oven to finish. Time will depend on thickness. I prefer my salmon medium which roughly takes about 8 more minutes in the oven. Remove fish and let rest 5-10 minutes before serving.
While waiting on fish, place another pan over medium heat. Add rest of olive oil. Once oil starts to shimmer add shallots and cook until they just start turning golden in color. Increase heat to high, add garlic and tomatoes, cook 1-2 minutes. Add wine and reduce by half. Remove from heat and add butter. Using a whisk or wooden spoon, stir butter into reduction to emulsify the sauce. Once butter is completely incorporated, correct seasoning with salt and pepper.
Plate a 6 oz. portion of fish, top with sauce, serve and enjoy!
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