Pan Seared Salmon with Lemon Sage White Wine Reduction
4 each center cut salmon fillets, about 5 oz each
3 teaspoon kosher salt
1 each lemon zest only, very finely chopped
3 teaspoon brown sugar
1 teaspoon ground sage
2 tablespoons olive oil
½ cup dry white wine
1 cup chicken stock
Zest of 1 lemon, large strips
2 sage leaves
1. Combine salt, first listed lemon zest brown sugar and sage. Rub this mixture evenly over salmon up to 3 hours before cooking.
2. Heat olive oil in a heavy cast iron or non-stick skillet until oil shimmers but does not smoke. Place the salmon, skin side up in the pan and cook until golden brown on one side. Turn fish over and continue to cook until firm, approximately 3 minutes. Remove fish to a platter and keep warm.
3. Deglaze pan with white wine. Allow to boil until wine is almost gone. Add stock, zest and sage. Reduce for 5 minutes
4. Place fish on serving plates or platter and drizzle with pan sauce. Garnish lightly with browned lemon zest.