Place 2 salmon on a plate, pour the butter evenly over both filets.
Sprinkle liberally with SEAFOOD SPICE BLEND. Heat non-stick(teflon) skillet to 400-degrees, (MEDIUM HIGH). Place fish SPICE SIDE DOWN on skillet. Cook for two minutes, flip, cook for another two minutes or until the fish is done. Plate Fish, top with Garlic Beurre Blanc.
Garlic Beurre Blanc Sauce: See recipe and video in sauce section
Heat a sauce pan over medium high heat add white wine, such as chardonnay and chopped garlic. Allow the wine to boil until it reduces by half it's volume. Then add one half a cup of heavy whipping cream and reduce this to half it's volume.
While this is happening slice two sticks of butter into chunks.
Once the cream is reduced by half, turn the heat down to low and slowly add the butter a few chunks at a time whisking constantly with each addition. Once all the butter is incorporated, allow it to boil for about 10 seconds. Remove from the heat and pour immediately into a amall bowl to cool slightly. Add fresh chopped dill, diced fresh tomato, season with salt and pepper.
Serve with Jasmine rice and fresh vegetables... mmmm! You may also make this recipe using many other types of fish including, tuna, swordfish, seabass, walleye, catfish, grouper, snapper, etc. This recipe kicks butt...!
Mix spices together, use to season fish. This recipe will make more than you will need for this recipe. Reserve the remainder for another recipe. For Best Results purchase The Food Guru's Seafood Spice by clicking on the link below.