I always feel inordinately healthy when I eat salmon. It's one of those rare foods with so many touted benefits that you'll feel like a superhero the moment it touches your tongue. Added to that is the fact that salmon is, in fact, delicious. It's rich and buttery, with a substantial flavor that nothing else in the world truly mimics (arctic char, I'm looking at you).
What I like about this dish is that it's one of those 25 minute weekday wonders. With very little prep work, simply mincing some shallots and dill, you can have it together and everything in the dishwasher in well under an hour. The key to making this dish successful is having the patience to allow your pan to get truly hot (no one wants a limp or torn skin) and to whisk that sauce thoroughly to ensure it's pulled together. These are easily enough done provided you know to look out for them. But when you do, you'll have this rich, crispy skin with soft layers inside, drizzled by a sauce equal parts acidic and bright from lemon and wine and thick with silky butter, all tied together and elevated with the herbal note of the dill.
1 salmon filet
2 tbsp chopped dill
1 tbsp lemon juice
1 oz champagne wine vinegar or white wine
2 oz butter
2 tbsp minced shallot
1 tsp herbes de provence
salt & pepper to taste
Preheat oven to 350. Heat a 10-inch saute pan over high heat. Add oil, get oil to smoking hot (about 2-3 minutes). Sprinkle fish with salt, pepper, and herbes de provence. Add fish skin-side down, laying the fish away from you so the oil doesn't splash back. Allow to cook until the skin is crispy and releases naturally from the pan (about 2-3 minutes). Flip fish. Cook on meat side until a crust develops and it releases naturally from the pan. Put entire pan in oven. Cook 5-6 minutes or until thermometer registers 125 degrees Fahrenheit in the center of the filet.
In a small saute pan, add vinegar or wine and shallots and cook over high heat until mostly evaporated (au sec). Remove from heat and add butter, whisking quickly to form an emulsion. Add dill and lemon, whisk in to stabilize emulsion.
Remove fish from oven and place on plate, drizzle with beurre blanc and top with dill. Serve.