Preparing Salmon
Pat your salmon filet(s) dry with a paper towel and season with your favorite spices - we recommend simple salt and pepper.   A light dusting of flour will help the fish not to stick to the pan when searing each side.  Melt some butter in a frying pan at medium heat and when melted but not yet brown, add fish to the pan.  Make sure pan is hot enough to sear the fish without making it stick.  Watch the color of your salmon like a temperature gauge and cook to preferred temperature.  A filet cooked at medium will retain a bright color when a bite is separated from filet.  Be careful not to overcook as this will toughen and dry fish.  Cooking time varies with cooktop and pan temperature, so the best practice is to watch closely.  A few minutes on each side is usually sufficient.  

Cottonwood Grille Signature Lemon Beurre Blanc Sauce
1 tbs. chopped shallots
1/2 cup white wine vinegar
1/2 cup dry white wine
1/2 # sweet butter
 
Procedure:
In a thick non-reactive sauce pan cook the shallots with a little butter until they turn golden. Add the wine and vinegar. Reduce this until it's almost dry. Leaving the pan of the heat add the butter 1 tbs at a time, using a whisk to incorporate the butter. When all the butter is melted take the sauce off the heat. Season with the juice of 2 lemons, salt and white pepper to taste. You can strain the sauce for a more refined presentation. The sauce must be kept warm (120') until you are ready to serve.
 
Pair with your favorite chilled white or light bodied red wine and enjoy delicious food and wine.

Cheers!
Peter Blatz, Cottonwood Grille Owner and Chef