Ingredients
Sauce:
1/2 cup whiskey
1/4 cup pineapple juice
2 T apple cider vinegar
1 T shallots, minced
2 t paprika
2 t garlic cloves, minced
1 t chipotle peppers in Adobo, minced
1 T honey
1 T tomato paste
1 T worcestershire sauce
1 stick unsalted butter, cut into cubes
6 salmon fillets, skinned, 3 to 4 oz ea
Salt & pepper to taste
Rub:
2 T brown sugar
2 t kosher salt
1 t ground black pepper
1/2 t ground cumin
1/4 t dry mustard
1/8 t ground cinnamon
Preparation
Preheat oven to 350 degrees. Combine whiskey through chipotles; for the sauce in a small saucepan over med-high heat. Bring to a boil & reduce heat till liquid is nearly evaporated. Stir in honey, tomato paste and worcestershire sauce. Off heat, whisk in butter a few cubes at time until incorporated, season with S&P. Transfer to a glass baking dish & set inside a dish of hot water to keep warm while roasting salmon.
For salmon: Combine brown sugar, salt & spices in a small bowl, then rub onto top side of salmon fillets. Sear fillets, rub side down, in oil in a large ovenproof non-stick skillet, over high heat. When the fish releases easily and rub side is browned, about 2 min., flip fillets & transfer pan to oven. Roast until fillets flake easily with a fork, 6 to 8 min., checking for doneness starting at 5 mn. Serve w/wrm beurre blanc sauce.
