Blackened Salmon with Lemon Buerr Blanc
- 8 oz. Salmon Filets
- about 2-5 oz Blackened seasoning per 8 oz. portion
Ingredients for Lemon Buerr Blanc:
- 2 tbs vinegar
- 1 tsp lemon juice
- 1 clove minced garlic
- 1 tbs green onions
- salt and pepper to taste
- white wine
- parsley, 1 tsp
- 8 oz. unsalted butter chipped
Combine first 6 ingredients in saute pan over medium-high heat. Reduced to 2 tbs. Swirl in butter a few chips at a time over reduced heat (low). Once all butter has been added, swirl until creamy, top fish.
Press salmon filet into blackened seasoning. Place in hot oil (about 1/4 inch of oil in pan), sear both sides to desired temperature. Rare to well done.