Salmon with Dill and Beurre Blanc

recipe with photos at spoontang!

1 salmon filet
2 tbsp chopped dill
1 tbsp lemon juice
1 oz champagne wine vinegar or white wine
2 oz butter
2 tbsp minced shallot
1 tsp herbes de provence
salt & pepper to taste
canola oil

Heat a 10-inch saute pan over high heat. Add oil, get oil to smoking hot (about 2-3 minutes). Sprinkle fish with salt, pepper, and herbes de provence. Add fish skin-side down, laying the fish away from you so the oil doesn't splash back. Allow to cook until the skin is crispy and releases naturally from the pan (about 2-3 minutes). Flip fish. Cook on meat side until a crust develops and it releases naturally from the pan. Put entire pan in oven. Cook 5-6 minutes or until thermometer registers 125 degrees Fahrenheit in the center of the filet.

In a small saute pan, add vinegar or wine and shallots and cook over high heat until mostly evaporated (au sec). Remove from heat and add butter, whisking quickly to form an emulsion. Add dill and lemon, whisk in to stabilize emulsion.

Remove fish from oven and place on plate, drizzle with beurre blanc and top with dill. Serve.

bon appetit