Salmon - Pan Roasted W/Chipotle Beurre Blanc Sauce

• Sauce:
• 1/2 cup whiskey
• 1/4 cup pineapple juice
• 2 T apple cider vinegar
• 1 T shallots, minced
• 2 t paprika
• 2 t garlic cloves, minced
• 1 t chipotle peppers in Adobo, minced
• 1 T honey
• 1 T tomato paste
• 1 T worcestershire sauce
• 1 stick unsalted butter, cut into cubes
• 6 salmon fillets, skinned, 3 to 4 oz ea
• Salt & pepper to taste
• Rub:
• 2 T brown sugar
• 2 t kosher salt
• 1 t ground black pepper
• 1/2 t ground cumin
• 1/4 t dry mustard
• 1/8 t ground cinnamon

1. Preheat oven to 350 degrees. Combine whiskey through chipotles; for the sauce in a small saucepan over med-high heat. Bring to a boil & reduce heat till liquid is nearly evaporated. Stir in honey, tomato paste and worcestershire sauce. Off heat, whisk in butter a few cubes at time until incorporated, season with S&P. Transfer to a glass baking dish & set inside a dish of hot water to keep warm while roasting salmon.
2. For salmon:
3. Combine brown sugar, salt & spices in a small bowl, then rub onto top side of salmon fillets. Sear fillets, rub side down, in oil in a large ovenproof non-stick skillet, over high heat. When the fish releases easily and rub side is browned, about 2 min., flip fillets & transfer pan to oven. Roast until fillets flake easily with a fork, 6 to 8 min., checking for doneness starting at 5 mn. Serve w/wrm beurre blanc sauce.

whiskey, pineapple juice, apple cider vinegar, t, paprika, garlic, peppers, t, tomato paste, worcestershire sauce, unsalted butter, salmon, salt, rub, brown sugar, kosher salt, ground black pepper, ground cumin, mustard, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/salmon-pan-roasted-w-chipotle-beurre-blanc-sauce-51596041 (may not work)