Roast Salmon with a Sundried Tomato Butter

For the salmon
1 6oz. salmon filet
3 sprigs fresh thyme
2 each shallots (sliced thin)
2 tablespoons butter
salt (to taste)
white pepper (to taste)

For the sundried tomato butter
1 stick butter (softened)
4 T sundried tomatoes (rough chop)
1/2 T parsley (chop)
1 T white wine
2 cloves garlic (minced)
1 T shallots (chopped fine)
1 t worcestershire sauce
salt (to taste)
white pepper (to taste)

* First preheat your oven to 375 degrees.

For the Sundried Tomato Butter

1. Begin by preparing the butter first. (This can be prepared several days in advance). Combine the butter, sundried tomatoes, garlic, shallots, parsley, worcestershire sauce, and white wine in a small mixing bowl and mix well with a wooden spoon.
2. Season to taste with salt and pepper.
3. If using the sundried tomatoes that come in a jar packed in oil, then be sure to add some of the oil (1 to 2 tablespoons).
   

For the salmon

1. Season both sides of the salmon with salt and white pepper.
2. For roasting the salmon, we will use a pie tin. Butter the bottom of the pie tin with one tablespoon of the butter. Place the thinly sliced shallots on the bottom of the pie tin, and place the sprigs of thyme on top of the shallots.
3. Heat up a small sauté pan (high heat).
4. Place the left-over butter into the pan and lay the salmon over it. Make sure you place the salmon belly side down first.
5. Quickly sear the salmon to a nice doray (light golden brown color) on both sides.
6. Remove the salmon from the pan and place on top of the shallots (skin side down).
7. Put this in the oven and roast for about 8-10 minutes or until done. Test for doness by using a paring knife and gently separating the flesh and looking inside to see if it is still somewhat pink and tender.
   

Background

Since we have tried a moist heat cooking method, let's take a look at a dry heat cooking method. There are several types of dry heat methods, grilling and roasting being two of the more popular. Dry heat methods are classified into two categories, one being dry heat with the use of fat such as a sauté, or dry heat without the use of fat such as roasting or grilling. These can then be classified as direct heat methods and indirect heat methods. Grilling would be an example of direct heat without fat, where as roasting would be an example of indirect heat without fat. Technically, grilling and roasting do use a small amount of fat so as to avoid sticking to the grill or roasting pan. We will actually use a combination of cooking techniques for this dish. The searing of the salmon will use the direct heat method and the roasting will use the indirect method.

It is important to cook salmon properly. We will be cooking it to a medium rare temperature which simply means the flesh will be slightly pink in the middle. Do not mistake this for being raw. Classically speaking, it is how the fish is meant to be cooked. If you can't live with this, then go ahead and cook it until you feel it is edible, but over cooking fish means dry fish.

When roasting, typically the item being roasted is placed on a rack. For the salmon, we will place it on a natural rack of thinly sliced shallots and and fresh thyme.

As I stated before, do take care in selecting only the freshest of fish. Also feel free to replace the salmon with your favorite fish such as swordfish, shark, tuna, etc.

Tips for Serving:
-Take the liberty of adding your own vegetable or starch to this dish. A simple cous cous would make a nice accompaniment to this dish.

I like to serve this with a good slice of crusty bread and my favorite wine. Salmon is a strong flavored fish and it is complimented with either a red or white wine. For this dish, I would probably prefer a nice Chablis.

Also, try any type of ingredients that you like with the butter. How about adding roasted garlic instead of sundried tomatoes or better yet, toasted pine nuts? There are unlimited possibilities here, so use your imagination. Enjoy!