Serves: 6
Ingredients
- 4 6 oz. fresh salmon filets, skin removed
- 1 cup apple cider
- 3 tbsp. Laura Lynn honey
- 2 tsp. minced shallots
- 1 tbsp. Laura Lynn avocado oil
- 1 tsp. finely grated lemon zest
- 1 tbsp. whole-grain mustard
- 1 tbsp. chopped fresh tarragon
- 1 tbsp. chopped fresh chives
- 1/2 small jalapeno, thinly sliced
- 1/4 cup crème fraiche
- kosher salt and cracked black pepper, to taste
Directions
- Preheat the oven to 350°F.
- Sprinkle salt and pepper, to taste, on both sides of each salmon.
- In a skillet, heat the butter and avocado oil over medium heat until melted and shimmering.
- Place the salmon in the skillet. Cook until lightly brown.
- Add the apple cider and shallots to the skillet, then flip the salmon to brown the other side.
- After each side is lightly golden brown, remove the salmon and set it on top of a wire rack positioned on a baking sheet. Place in the oven and let cook for 10 minutes.
- Keep simmering the apple cider and shallots in the skillet, whisking often until the sauce reduces slightly.
- Add honey and mustard and continue whisking until the sauce reduces further.
- Finish the sauce by adding the crème fraiche. Whisk until thick and glossy.
- Remove the salmon from the oven and place the desired amount of sauce over the salmon. Garnish with chives, tarragon, and jalapenos to taste
Add more honey than requested in the recipe to make your sauce even thicker