pan roasted salmon w/ BBQ beurre blanc
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Buerre BlancCombine; Stir in:3/4 cup water2 T apple cider vinegar1 T shallots or red onion, minced2 t paprika1 t garlic, minced2 shakes Mrs. Dash Chipotle seasoning1 T Worcestershire sauceFor the Salmon RubCombine:2 T Splenda2 t kosher salt1 t ground black pepper1/2 t ground cumin1/4 t dry mustard1/8 t ground cinnamon4 salmon fillets, skinned 4 oz each
Preheat oven to 350
COMBINE: water, vinegar, shallots, paprika, garlic and chipotle seasoning for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil and reduce until liquid is nearly evaporated. Stir in Worcestershire. This will take about 15 minutes to reduce.
COMBINE: Splenda, salt and spices for the salmon in a small bowl, then rub on the top side only of the salmon fillets.
SEAR fillets, rub-side down, in iT olive oil in a large, ovenproof, nonstick skillet over high heat. When the fish releases easily and rub side is browned and crisp, about 2 minures, flip fillets. Transfer pan to the oven, uncovered.
Roast until fillets flake easily with a fork, 5 - 6 minutes. Serve with beurre blanc.
Courtesy CuisineAtHome Issue 68, Page 10 (adapted)
Number of Servings: 4
Recipe submitted by SparkPeople user JEKGAK.
COMBINE: water, vinegar, shallots, paprika, garlic and chipotle seasoning for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil and reduce until liquid is nearly evaporated. Stir in Worcestershire. This will take about 15 minutes to reduce.
COMBINE: Splenda, salt and spices for the salmon in a small bowl, then rub on the top side only of the salmon fillets.
SEAR fillets, rub-side down, in iT olive oil in a large, ovenproof, nonstick skillet over high heat. When the fish releases easily and rub side is browned and crisp, about 2 minures, flip fillets. Transfer pan to the oven, uncovered.
Roast until fillets flake easily with a fork, 5 - 6 minutes. Serve with beurre blanc.
Courtesy CuisineAtHome Issue 68, Page 10 (adapted)
Number of Servings: 4
Recipe submitted by SparkPeople user JEKGAK.
Nutritional Info Amount Per Serving
- Calories: 227.6
- Total Fat: 8.8 g
- Cholesterol: 75.9 mg
- Sodium: 1,309.2 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.8 g
- Protein: 29.6 g
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