Pan Basted Salmon

INGREDIENTS

• 4 salmon fillets (totaling 1 1/2 lb), skin on or off
• 2 teaspoons salt
• 1 stick utter
• 2 tablespoons Bourbon
• 2 teaspoons brown sugar
• 1 1/4 cup fresh cranberries
• 1 cup peas, fresh or frozen
• 1/4 cup rosemary tips (you can also use spruce or fur tips)
• 1 tablespoon black pepper

PREPARATION

1. Salt salmon fillets and let sit at room temperature for 10 minutes.
2. In a large enough sauté pan to hold the four slices of salmon, heat 4 tablespoons butter to melt on a medium-high heat.
3. If the skin is still on, place skin side down in butter. Let fish cook undisturbed 2 minutes.
4. Using a spoon, baste the fish all over with the butter. Keep basting about 90 seconds.
5. If your salmon fillets are thick, they may need another minute of basting.
6. Let the fish cook another 1 to 2 minutes after basting, remove from heat, tent lightly with foil and let rest another minute.
7. Keep salmon warm on a platter.
8. In the same pan, add remaining butter and heat until foaming.
9. Add bourbon and sugar, and swirl the pan until sugar is dissolved.
10. Add cranberries, swirling the pan for 1 minute or until beginning to pop.
11. Add peas, swirl a few times, and then add rosemary tips.
12. Cook another minute longer.
13. Place a piece of salmon on everyone’s plate and pour over equal amounts of pea and cranberry mixture.
14. Top with remaining juices.
15. Generously grind black pepper all over