Apple Cider Glazed Salmon
2 tablespoons unsalted butter
1 tablespoon avocado oil
Four 4- to 6-ounce salmon fillets, skin removed, at room temperature
Sea salt and black pepper
2-3 tsp Honey Chipotle Rub
1 cup apple cider or apple juice
2 teaspoons minced shallots
2 tablespoons honey
1 tablespoon whole-grain mustard
1/4 cup creme fraiche
Apple cider vinegar, as needed
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint
2 tablespoons chopped chives
1/2 small jalapeño, thinly sliced
Preheat the oven to 300 degrees. Fit a baking sheet with a wire rack.
In a medium sauté pan, heat the butter and avocado oil over medium heat. Season the salmon with salt , Honey Chipotle Rub and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes.
Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more.
Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.