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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Foundational understanding of the four elements of good cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Foundational understanding of the four elements of good cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet. Run your fingers over the side cut of the salmon, feeling for any pin bones. If necessary, pull any bones out with sterilized tweezers. Place the salmon on the baking sheet, flesh side up. Season the salmon with salt and pepper. Cut vertically into 6 equal portions, but do not separate the pieces (this makes the salmon easier to serve after cooking). Roast the salmon until it shows just a hint of bright pink when prodded at the center of one of the cuts with a knife, 12 to 15 minutes. Meanwhile, make the pomegranate butter sauce. Bring the pomegranate juice, red wine, shallots,and rosemary to a boil in a nonreactive medium saucepan over high heat. Cook until the mixture is reduced to 2 tablespoons, about 6 minutes. Reduce the heat to very low. Remove the pan from the heat and whisk in one tablespoon of the butter. Whisk until the butter softens into a creamy texture, occasionally returning the pan to the heat to keep it warm, but not hot. Repeat with the remaining butter, one tablespoon at a time. Season with salt and pepper to taste. Do not bother to keep the sauce piping hot; it will be warmed by the heat of the salmon. Serve on individual dinner plates and spoon the sauce on top; serve immediately.