Pan Roasted Salmon with Barbecue Beurre Blanc

Ingredients

• FOR THE BEURRE BLANC
• 1/2 cup whiskey
• 1/4 cup pineapple juice
• 2 tbsp apple cider vinegar
• 1 tbsp shallots, minced
• 1 tsp smoked paprika
• 2 tsp garlic, minced
• 1 tsp chipotles in adobe, minced
• 1 tbsp honey
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 stick unsalted organic butter, cold, cubed
• salt and pepper to taste
• FOR THE SALMON
• 2 tbsp brown sugar
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp ground cumin
• 1/4 tsp dry mustard
• 1/8 tsp ground cinnamon
• 4 wild caught salmon fillets, skinned (4oz each)

Preparation

1. Preheat oven to 350F.
2. Combine whiskey, pineapple juice, vinegar, shallots, paprika, garlic and chipotles for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil, and reduce until liquid is nearly evaporated. Stir in honey, tomato paste and Worcestershire sauce.
3. Turn off heat, whisk in butter a few cubes at a time until incorporated; season with salt and pepper. transfer to a glass dish and set inside a bowl of hot water to keep warm while roasting the salmon.
4. Combine brown sugar, salt and spices for the salmon in a small bowl, rub on the top side of the salmon fillets.
5. Sear the salmon fillets, rub-side down, in oil rubbed prepared large ovenproof skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to oven.
6. Roast until fillets flake easily with a fork, 5-6 minutes. Serve with beurre blanc