Herb encrusted Salmon-Indian Mtn Inn

• Fresh herbs, chopped fine
• 3 Tbsp whole butter
• 8 oz. salmon fillet
• vegetable spray
• 1 tsp chopped shallots
• 1/2 cup fish stock or water
• pinch of saffron
• 1/2 cup white wine
• 1/2 cup champagne

In a hot cast  iron pan, sear salmon on the herb side for 30 seconds.

Place in  oven-proof pan with fish stock or water and poach in oven for 10-15  minutes or until done.

Meanwhile, saute shallots in 1Tbsp of butter until transparent.

Add  saffron, champagne and white wine and reduce in half.

Squeeze  lemon juice and swirl 2Tbsp butter in the sauce to thicken.

Place sauce on plate with salmon on top and garnish with lemon
 
 
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