Poached Salmon With Bourbon And Maple

Ingredients

1 lemon
3 tablespoons maple syrup
2 tablespoons bourbon or brandy
2 tablespoons whole grain mustard
1 tablespoon cider vinegar
1 shallot, sliced thin
3⁄4 cup water
1 (1-3⁄4- to 2-pound) skinless salmon fillet, about 1-1⁄2 inches thick
1 tablespoon unsalted butter
1 tablespoon chopped chives
Salt and pepper

Instructions

Line plate with paper towels. Cut top and bottom off lemon, then cut into eight to ten 1⁄4-inch-thick slices. Arrange lemon slices in single layer across bottom of 12-inch skillet. Whisk maple syrup, bourbon, mustard, vinegar, and shallot together in small bowl. Add syrup mixture and water to skillet.
Use sharp knife to remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces. Place salmon fillets in skillet, skinned side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part of fillet is still translucent when cut into with paring knife, or until fillet registers 125 degrees (for medium-rare), 11 to 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to prepared plate and tent loosely with aluminum foil.
Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Remove pan from heat and whisk in butter and chives. Season with salt and pepper to taste.
Season salmon with salt and pepper. Using spatula, carefully tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates, spoon sauce over top, and serve.

Poached Salmon With Bourbon And Maple

Ingredients

Instructions

Tags

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