PAN SEARED SALMON WITH APPLE CIDER BUTTER SAUDCE
Steps:
- 1. For sauce; boil the apple cider with the cider vinegar in a small saucepan over high heat until most of the cider has evaporated and only a couple of tablespoons of syrupy essence remain. Add the cream to the boiled cider mixture, and when it is boiling rapidly, start adding the butter, a few bits at a time, whisking well after each addition. When all the butter is added, remove the pan from the burner and keep the sauce warm until serving time. 2. Use a pair of tweezers to remove any pin bones in the salmon. Mix the sugar, salt and pepper and rub the mixture over the surface of each piece of salmon. Allow the salmon to sit with this coating in the refrigerator for at least one hour or for as long as 3 hours. 3. Rinse the dry brine off the salmon and pat each portion dry with paper towels. Put 2 tbl of the oil in a large sauce pan over medium-high heat and cook the salmon, three or four pieces at a time, skin side-up in the oil until it forms a bronze crust and slips easily from the bottom of the pan, about 5 minutes. Transfer the salmon from the sauce pan to a baking sheet with a 1/2 inch lip. 4. When all the salmon pieces are "bronzed," they may be finished at once, held at room temperature for up to half an hour, or in the refrigerator for several hours. To finish the filets, preheat the oven to 450 and bake the salmon until it is sizzling on its skin and is just cooked through, about 5 minutes. 5. To serve, slip a spatula between the salmon filet and the skin, which should be stuck fast to the baking sheet. If some of the skin comes off the pan with the salmon, pull it gently from the filet. Serve the salmon, bronzed-side up with grilled or baked apples and warm apple cider butter sauce.
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