Blackened Salmon With Whiskey Butter Sauce - cooking recipe

Ingredients

12 -16 ounces salmon fillets, 2 total
Emeril's Original Essence, original seasoning mix
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1/2 cup whiskey or 1/2 cup brandy (I use Windsor.)
1/4 cup finely minced shallot
6 tablespoons butter

Preparation

Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
Rub into the fillet and add more if you end up with bare spots.
Set aside.
With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
When it starts to smoke and shimmer, add the butter and swirl just until melted.
Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
Remove from the heat; standing back from the pan, add the whiskey.
Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
When the fish is done through, remove to a plate and keep warm.
Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
Let each addition melt before adding another.
Whisk constantly.
Pour over salmon and serve.