Ingredients:
4 (8 oz) Salmon Fillets
2 tsp Kosher Salt
1 stick (4 oz) Unsalted Butter, Clarified
¼ cup + 2 tbsp Citrus Glaze
1 tsp Freshly Ground Black Pepper
4 sprigs Chervil
Citrus Honey Glaze:
¾ cup Freshly Squeezed Lemon Juice
¾ cup Honey
1 Whole Star Anise
1 tsp Black Peppercorns
2 tbsp Fresh Lemon Zest, no White Pith
2 oz Bulleit Bourbon
½ oz Simple Syrup Ginger Beer
1. Combine the first four ingredients in a medium saucepan and bring to a boil.
2. Reduce the heat and simmer for 12-15 minutes.
3. Remove from the heat and allow to steep for 10 minutes.
4. Strain, fold in zest and reserve at room temperature until service.
5. Remaining Citrus glaze can be refrigerated for up to three days and goes well with most fish and chicken dishes
Procedure:
1. Pre-heat the oven to 350°F and season the salmon fillet on both sides with salt and pepper.
2. Place 3 tbsp of clarified butter in a pre-heated skillet and heat until wisps of smoke appear. Place the salmon fillet, flesh side down, in the pre-heated pan. Sear the fish for approximately four minutes until golden brown and crisp on the surface. Remove from the pan and place on a baking sheet.
3. Liberally brush the fish with citrus glaze and roast until cooked through, but moist, approximately five minutes depending on thickness. During the first few minutes of cooking, the fish will feel fleshy. When the fish begins to feel firm, it is usually perfectly done.
4. Place the cooked salmon on top of roasted vegetables and drizzle a small amount of glaze over the salmon and vegetables. Garnish with chervil and serve immediately.
Submitted By: Capital Grille
Original Photograph By: Capital Grille/Sunseekers
Photograph Retouched By: Recipe Spy
Restaurant: Capital Grille, A national multi-location steakhouse
Source: http://www.gordiebrown.com/press/sunseeker.pdf