Pan-Basted Salmon With Peas, Cranberries & Rosemary Tips

Pan-Basted Salmon With Peas, Cranberries & Rosemary Tips

November 14, 2014

Holiday dishes can too easily be boring. As I stood in the produce isle today, I was looking for something to help me to create. I needed a spark; a vibrant, colorful pairing of seasonal ingredients. I saw fresh cranberries and used those as my jumping off point. I picked up peas and salmon then needed something woodsy to round out the rustic vibrant rosemary! So, now I have the red and green for a festive plate with a rustic and elegant flavor profile. The finishing touches: bourbon and butter. This dish is easy and oh-so-yummy! I’d serve it with roasted baby fingerling potatoes, seasoned with plenty of sea salt, black pepper, and lemon zest with a cranberry-maple-bourbon-mustard sauce for dipping.You can purchase salmon marinated in bourbon at most gourmet markets today. You can also make your own with a little organic soy sauce, brown sugar, pineapple juice, and grape seed oil. The fillet will cook quicker without the skin.

Category Main Dish
Prep 0 mins
Cook 0 mins
Ready-in 0 mins
”Get

Ingredients

4 Salmon fillets (totaling 1 1/2 lb), skin on or off
2 tsp Salt
1 stick Butter
2T Bourbon
2 tsp Brown sugar
1 1/4 C Fresh cranberries
1 C Peas, fresh or frozen
1/4 C Rosemary tips (you can also use spruce or fur tips)
1 T Black pepper

Instructions

  1. Salt salmon fillets and let sit at room temperature for 10 minutes.
  2. In a large enough saute pan to hold the four slices of salmon, heat 4 T of butter to melt on a medium-high heat. If the skin is still on, place skin side down in butter. Let fish cook undisturbed 2 minutes. Using a spoon, baste the fish all over with the butter. Keep basting about 90 seconds. If your salmon fillets are thick, they may need another minute of basting. Let the fish cook another 1 to 2 minutes after basting, remove from heat, tent lightly with foil and let rest another minute. Keep salmon warm on a platter.
  3. In the same pan, add remaining butter and heat until foaming. Add bourbon and sugar, and swirl the pan until sugar is dissolved. Add cranberries, swirling the pan for 1 minute or until beginning to pop. Add peas, swirl a few times, and then add rosemary tips. Cook another minute longer.
  4. Place a piece of salmon on everyone's plate and pour over equal amounts of pea and cranberry mixture. Top with remaining juices. Generously grind black pepper all over.
  5. Serves 4

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