Ingredients

For the lemon butter sauce: 2 tablespoons fresh lemon juice 2 shallots, chopped 3/4 cup dry white wine 1/2 cup rice wine vinegar 1/2 cup heavy whipping cream 1 cup (2 sticks) unsalted butter, cut into small pats 1/2 tablespoon kosher salt 1/2 teaspoon white pepper For the blackening seasonings: 1/2 cup paprika 1/4 cup kosher salt 1 tablespoon onion powder 3 tablespoons garlic powder 1 tablespoons cayenne pepper 2 tablespoons coarsely ground black pepper 1 tablespoon dried thyme 1 tablespoon dried oregano 12 (3-ounce) salmon fillets, square cut 1/2 cup vegetable oil

Description

To Make The Sauce: In A Medium Saucepan Over Medium Heat, Reduce Lemon Juice, Shallots, Wine And Vinegar Until Only Bubbles Remain. Add Cream And Reduce By 2/3. Slowly Whisk In Butter, A Pat Or Two At A Time, Until All Butter Is Incorporated. Add Salt And

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