My sous chef insists that I cook with too much butter. And garlic. Not to mention bacon? At least I can point to the nutritiousness of garlic. As for the butter… well, I can’t help it if this recipe calls for six tablespoons of rich, creamy goodness. He seems to always think the food is delicious anyway; well, it doesn’t taste velvety and luscious because it’s made with celery friends! They say life is a balancing act, right? I just so happen to balance my butter with heart healthy almonds and salmon (or so I try to convince my sous chef!). Oh, and garlic.
Let’s cut to the chase here. This salmon is delicious. There’s a slight sweetness from the nut mixture and the combination of the ginger-butter sauce is just divine. You get acidity from the white wine vinegar and richness from the butter. And the ginger? Perfect touch. And this is such a great weeknight dinner – it comes together so quickly. So let’s thank Bon Appetit for amazing dinner and, well, what are we waiting for? Let’s begin!
- 3 sockeye salmon filets
- 1/2 cup blanched slivered almonds
- 1/2 cup chopped macadamia nuts
- 2 tablespoons olive oil
- 2 teaspoons (packed) brown sugar
- 2 teaspoons honey
- 1 teaspoon fresh lime juice
- 1/2 cup dry white wine
- 1/3 cup white wine vinegar
- 1/4 cup chopped shallots (about 2 whole
- 2 bay leaves
- 1 tablespoon fresh ginger, minced
- 1/2 cup whipping cream
- 7 tablespoons unsalted butter
- 1 teaspoon fresh cracked pepper
Preheat your oven to 425 and then let’s begin with the nut mixture. In your food processor combine the almonds, macadamia nuts, brown sugar, one tablespoon of olive oil, honey and lime juice.
Blend until the nut mixture reaches a minced-like consistency.
Next, season the gorgeous salmon filets with salt and pepper.
Heat remaining olive oil and one tablespoon butter in a large skillet. Once hot, add the filets skin-side down. We want to get a perfect sear on these bad boys.
Let cook for 4-5 minutes. Then, flip the salmon and – carefully – press the nut mixture atop the filets.
Then place in the oven for about 7 minutes.
During this time we’re going to throw the sauce together. In a small sauce pan, melt 6 tablespoons of butter. Then, add the minced shallots and minced ginger.
After about a minute or so add the white wine, white wine vinegar, heavy cream, bay leaves and pepper. Bring to a boil.
Once it has reached a boil, turn the heat down to low. Now, as you can probably guess, I tightened the sauce with a cornstarch slurry (obviously, to aid in using an inappropriate amount).
Next, remove the salmon from the oven.
Yes, they’re gorgeous.
So plate up these beauties. We served the salmon with the always delicious cauliflower puree.
Top with your ginger-butter sauce and enjoy!
As always I saved the best for last: the wine. Ah, yes. Our choice? The succulent 2010 Jordan Chardonnay. While I tend to lean toward pinot noirs with salmon, this sauce is just asking for a delicious chard. Well, this is delicious and I don’t want to keep you.
Cheers!
