Sear-Roasted Salmon Fillets with Lemon-Rosemary Butter Sauce - Fine Cooking

Ingredients

skinless salmon fillets
olive oil
3/4 cup dry white wine
3 T finely diced shallot (about 1 large)
1 t chopped fresh rosemary
6 T unsalted butter, cut into slices or cubes
1 t fresh lemon juice
kosher salt and pepper

Directions

Preheat the oven to 425'. Pat the salmon dry with paper towels. Generously salt and pepper both sides. Heat an ovenproof skillet over medium-high heat until a drop of water evaporates in 1-2 seconds but doesn't skitter around the pan. Add 1-2 T of olive oil and swirl around the pan. Add the salmon and allow to cook for 2 minutes without touching. Flip over and cook for 2 more minutes (if the salmon sticks when you try to flip it, give it another minute or two).

Transfer the pan to the oven and roast for 7 minutes. When you remove the pan from the oven, slide an oven mitt over the handle so you don't forget it's hot! Transfer the salmon to a plate.

Pour off any excess oil and blot the pan with paper towels. Return the pan to high heat and add the wine, shallot, and rosemary. Cook, stirring, about 3-4 minutes, until the wine is almost completely evaporated. Remove from the heat and whisk in the butter until the sauce is creamy and the butter is completely dissolved. Stir in the lemon, and serve the salmon with the sauce spooned on top.

Serve with rice or noodles and a light green vegetable such as snow peas or salad.