Seared Salmon with Red Wine Brown Butter Sauce
Crispy, skin-on salmon get a classic red wine sauce with the added flavor of OMG and brown butter to make every bit full of flavor.
1 tsp fresh thyme leaves
Season both filets with a teaspoon each of fleur de sel and Pierre Poivre on both sides.
Add the butter, thyme, and cracked garlic and continue searing the salmon over medium high heat until completely crispy, about 4 more minutes, basting with the browned butter.
When ready, remove the filets to a plate and discard the thyme and garlic.
Serve over the salmon with fresh thyme leaves and enjoy.
La Boite
New York, New York
info@laboiteny.com
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