pan roasted salmon w/ BBQ beurre blanc

For the Buerre Blanc
Combine; Stir in:
3/4 cup water
2 T apple cider vinegar
1 T shallots or red onion, minced
2 t paprika
1 t garlic, minced
2 shakes Mrs. Dash Chipotle seasoning
1 T Worcestershire sauce

For the Salmon Rub
Combine:
2 T Splenda
2 t kosher salt
1 t ground black pepper
1/2 t ground cumin
1/4 t dry mustard
1/8 t ground cinnamon
4 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.