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Herb-Crusted Reefnet Salmon with Shallot Butter Sauce

Today's wonderful recipe comes to us courtesy of the Willows Inn on nearby Lummi Island.

This relaxed, elegant seaside stay is owned and operated by Judy Olsen and her husband Riley Starks, who catches wild Salmon sustainably from a partially solar-powered reefnet rig located just offshore.

The inn's beautiful, glass-enclosed dining room offers breathtaking ocean and island views, and the kitchen's nationwide reputation for first-class cuisine attracts renowned guest chefs all summer long.

Herb-Crusted Reefnet Salmon with Shallot Butter Sauce

Serves 4

Serve the Salmon with risotto, mashed potatoes, or roasted potatoes
or try Israeli (large pearl) couscous for a creative alternative. You can make the sauce up to 20 minutes ahead; just set it aside until you are ready to serve the salmon.

Salmon ingredients

4 (6 oz) Wild Salmon fillets
4 tablespoons fresh flat leaf parsley, chopped
tablespoons fresh thyme, chopped
tablespoon fresh rosemary, chopped (or 3/4 tablespoon dried organic rosemary)
Sea salt and organic black pepper to taste
tablespoons organic extra virgin olive or macadamia nut oil for frying

Sauce ingredients

1 medium shallot, roughly sliced
1 1/2 cup dry white wine
1/4 cup white wine vinegar
6 whole black peppercorns
8 oz unsalted butter, cubed, and cold
Sea salt and organic black pepper to taste

Sauce directions
  • In a smaller sauce pan add the shallots, white wine, white wine vinegar, and peppercorns. Over medium high heat reduce the mixture to 1‒2 tablespoons. Reduce the heat to very low and add the butter 2‒3 cubes at a time whisking constantly, adding more cubes as the butter becomes incorporated.

  • When all the butter is incorporated add salt and pepper to taste, maybe a squeeze of your favorite citrus.

Salmon instructions
  • Mix the herbs together, sprinkle the wild Salmon with the salt and pepper, and press the fillets flesh side into the herbs. The herbs will stick to the fillet easily.

  • In a 10 inch sauté pan over medium high heat add the oil. Place the fillets, herb side down into the pan, fry for 2 minutes, then turn them over, reduce the heat to medium, and continue to cook for 5‒7 minutes for medium doneness.

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