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
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.