“Kay’s Sugar Spiced Salmon”
Sugar Spice Rub:
½ C. sugar
1 tsp. Dry Coleman’s Mustard
¼ tsp. ground cinnamon
¼ Tbs. paprika
2 tsp. cocoa powder
½ C. chili powder
4 Tbs. ground cumin
1 Tbs. ground black pepper
3 Tbs. Kosher salt
Combine all ingredients and mix well.
Beurre Blanc Sauce:
Combine in a small skillet over medium heat and simmer, until cooked down by 3/4.
6 Tbs. dry white wine
2 Tbs. white wine vinegar
3 Tbs. very finely minced shallots
Salt and ground white pepper to taste
Stir in: 1 Tbs. heavy cream
Remove from the heat and add, whisking constantly, 1 piece at a time, until the sauce is creamy and whitened: 8 Tbs. (1 stick) cold butter
*If you need a bit more heat to soften the butter, hold the pan briefly over very low heat. Never let the butter melt completely, or the sauce will separate.
Combine to make a paste:
1Tbs. Dry Coleman’s mustard
2 Tbs. sugar
1 Tbs. warm water
Mix beurre blanc sauce with the paste (add a little more cream if needed).
Heat a large skillet with 3 tablespoons of olive oil. Coat one side of each salmon fillet liberally and sear for about 2 minutes, then turn over and finish cooking to desired doneness.
Spoon sauce over fish and serve.
(We like to cut the fish into serving size portions first – 6 oz., cook them and then spoon about a tablespoon of sauce over each).
*If we are serving a large group, we sear the fish portions on one side, then place them on parchment paper on a cookie sheet in a 400 degree oven to finish them to desired doneness. Then finish with a dollop of sauce.