Pan Roasted Salmon with Crawfish Sauce

Recipe by Bobby Flay
Pair with: Columbia Crest Grand Estates Pinot Grigio
Serves: 4

Ingredients

2 tablespoons canola oil

4 salmon fillets, 6 ounces each

Salt and freshly ground black pepper

2 shallots, finely chopped

2 cloves garlic, finely chopped

½ cup Columbia Crest Grand Estates Pinot Grigio

1 cup clam juice

1 ½ cups heavy cream

2 tablespoons tomato paste

Few dashes hot sauce

1 tablespoon finely chopped fresh thyme, plus sprigs for garnish

½ pound crawfish tails

¼ cup finely chopped fresh flat leaf parsley, plus leaves for garnish

Salt and freshly ground black pepper

Preparation

Heat the oil in a large, ovenproof sauté pan over high heat. Season the salmon with salt and pepper on both sides and place in the pan, skin-side down. Cook until the skin side is golden brown, about 3 minutes. Turn the salmon over, and continue cooking until the salmon is just cooked through, 3 to 4 minutes longer. Remove the salmon to a plate and loosely tent with foil.

Add the shallots and garlic to the pan and cook until soft. Add the wine and cook until completely reduced. Add the clam juice, heavy cream, tomato paste, hot sauce and thyme, and cook until the mixture is reduced by half and slightly thickened. Stir in the crawfish and parsley and cook for 1 minute. Season with salt and pepper and ladle some of the sauce over each salmon fillet. Garnish with thyme sprigs and parsley leaves.

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World renowned. Washington grown.

Pan Roasted Salmon with Crawfish Sauce