by Michelle Blackley
Salmon is packed with disease fighting omega-3 fatty acids and lean, muscle-boosting protein. The best news for Western New Yorkers and visitors is, salmon runs locally. One of the most notable places to fish for salmon is Olcott Beach, which may be named the Ultimate Fishing Town by World Fishing Network (WFN).
Whether it’s date night or a small dinner party, this recipe is always a “sear” delight.
- 4 6-7 oz salmon filets
- 1 tsp olive oil
- Salt and pepper
- Old Bay seasoning
- 1 large shallot, finely chopped, about 2 tbsp
- ¼ cup dry sherry
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 1 tsp fresh flat leaf parsley, chopped
Heat a heavy-duty skillet over medium-high heat. Heat the oven to 250 degrees and place a baking sheet on the center rack. Season the salmon fillets with salt, pepper and Old Bay.
When the skillet is hot, add the olive oil and coat the bottom of the pan. Add the fillets skin side down and cook until brown and crispy, about 2 minutes. Turn the fillets and cook on the other side until golden brown, about two minutes more. Transfer the fillets to the baking sheet and cook until they are firm and have a bright-orange center, about 7 minutes (check with a pairing knife).
Pour off any fat from the skillet. Lower the heat to medium and add the shallots. Cook until softened but not browned, about two minutes. Add the sherry and cook until it has reduced and is thickened, about 2 minutes more. Add the lemon juice, mustard and herbs and whisk to combine. Add salt and pepper if necessary.
Plate the fish and evenly distribute the sauce over each immediately.