The boneless skinless salmon filet is made simply in a hot skillet to achieve a crispy exterior and tender interior. This recipe makes a generous amount of sauce, so we recommend serving this over rice pilaf.
4 tablespoons Cabot Unsalted Butter, divided
1 large shallot, minced
3 tablespoons King Arthur All-Purpose Flour
¼ cup dry white wine
¾ cup chicken broth
4 ounces Cabot Seriously Sharp Cheddar Cheese, shredded (about 1 cup)
pinch white pepper
1½ pound boneless, skinless salmon filet
½ teaspoon coarse kosher salt
Freshly ground pepper to taste
1 tablespoon avocado oil or organic canola oil
Chopped fresh dill for garnish, optional
Join 290,000 other Cabot fans and receive the tastiest recipes, new product notifications, the latest news and exclusive promotions conveniently in your inbox!
Prep: 15 mins | Cook: 17 mins | Total: 32 mins
MELT 3 tablespoons butter in a medium saucepan over medium heat. Add shallot and cook, stirring often until softened, 2 to 3 minutes. Add flour and stir to combine. Add wine and broth and increase heat to medium-high, stirring constantly. Cook, stirring, until the mixture simmers and thickens, 2 to 4 minutes. Remove from heat and stir in the remaining 1 tablespoon butter, cheddar, nutmeg and white pepper. Set aside, covered to keep warm.
PLACE salmon on work surface. Cut into 4 portions. Pat dry with paper towels and sprinkle with salt and black pepper.
HEAT oil in a large skillet over medium-high heat until shimmering but not smoking. Add salmon, skinned-side up and allow to cook, undisturbed until the bottoms are crispy and brown and the protein along the edges is visibly opaque about ¼ -inch up the filet, 3 to 5 minutes. Flip the salmon over, using a thin spatula and turn off the heat. Allow salmon to cook to desired doneness with the carry-over heat, 3 to 5 minutes longer. Serve the salmon with the sauce and garnished with dill, if desired.
Recipe and photo courtesy of Katie Webster.