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Seared Salmon with Roasted Shallot Sauce

Servings

2

Serving size

4 ounces salmon with sauce
Seared Salmon with Roasted Shallot Sauce

Ingredients

3 tsp. Olive oil (divided)
6 Large Shallots, raw (peeled, left whole)
1 Tbsp. Apricot preserves (or peach preserves)
1/2 cup White wine
2 tsp. Dijon mustard
1/8 tsp. Salt
1 tsp.. Unsalted butter
8 Ounces Fresh atlantic salmon (2 4-ounce filets)

Instructions

Place a small sauté pan in the oven and preheat to 375° F.

When the oven is hot, add 1 teaspoon of the olive oil to the pan and add the shallots.

Roast for 25 minutes. Toss occasionally.

While the shallots are roasting, place the preserves, white wine, mustard, and salt in a small mixing bowl and whisk until smooth.

After the shallots have roasted for 25 minutes, add the white wine mixture to the pan and stir gently.

Return the pan to the oven and let the shallots and sauce simmer for 20 minutes.

While the sauce is cooking, add a large skillet to the oven to preheat.

After 10 minutes of preheating, add the remaining 2 teaspoons of olive oil to the pan and swirl to coat well.

Add the salmon filets to the pan and roast on one side for about 5 minutes. Turn the filets over and return to the oven, roasting for an additional 3-5 minutes.

Remove the sauce from the oven and add the butter. Swirl gently until the butter has melted and is blended.

Serve the roasted salmon topped with the shallots and sauce.

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AND

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This sauce is one of my favorites and is a variation of one that a chef friend of mine created that uses red wine and is served over beef. The key is roasting the shallots first until they are caramelized on the outside, then adding the sauce to thicken and reduce while finishing the shallots. You can use this on the salmon but it is also great over roasted pork tenderloin.

"Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!"

Julia Child