Pan Seared Salmon with Lingonberry Sauce

As mentioned in the Pacific North West Cooking Class Notes


4 Each Salmon Filets, Skin removed and cut 6 Ounces
¼ Cup Cocoa Butter Powder
2 Tablespoons Shallots, Chopped
1 Clove Garlic, Minced
¼ Cup Red Wine
¼ Cup Lingonberry Preserves
1/2 Teaspoon Unsalted Butter
Fresh Milled Peppercorns, and Quality Salt To Taste- As discussed in previous Cooking Classes
Juniper Berry Brine- Ingredients
2 Quarts Water
1/3 Cup Kosher Salt
1/4 Cup Light Brown sugar
1 Sprig fresh thyme
¼ Teaspoon Dill Weed
3 Each Fresh Bay Leaves
20 Juniper Berries
1 Teaspoon Peppercorns
Steps:
Make Brine-Place all Brine ingredients into a sauce pan and bring to a boil and the remove from heat. Allow the brine cool to room temperature, and then place your salmon filets into a large baking dish, and cover with the brine. Store covered in the refrigerator until ready to prepare, but at least 2 hours
Preheat oven to 350°F.
Place large Skillet on stove over medium-high heat. Remove Salmon from Brine, and pat dry with a towel. Season Salmon with salt & Pepper, and dust generously with cocoa Butter.
Add to skillet, and sear on presentation side until golden, and flip. Place into preheated oven to cook until desired doneness is reached. Remove from oven.
Remove Salmon from hot skillet, and reserve.
Return Skillet to stove over medium heat, add Butter, Shallots, Garlic and stir. Deglaze with Red Wine. Add Preserves. Stir until smooth. Allow to reduce until sauce consistency is reached. Adjust seasoning. Remove from heat.
Spoon Sauce over Fish to serve