Beurre Monté

1. Bring 2 tbsp water to a simmer over medium-low heat in a small saucepan
2. Whisk in 8 tbsp cubed butter slowly, 1 tbsp at a time, adding more when butter and water is emulsified. Keep the temperature between 180º-190º or the mixture will break
3. Use immediately, or keep in double boiler over medium-low

Prepare Salmon

1. Bring salmon to room temperature 5 minutes before use
2. Brush bottom of sauté pan over medium heat with beurre monté
3. Add ¼" of water to bottom of pan and season water with fine sea salt
4. Season both sides of salmon liberally with fine sea salt and fresh ground black pepper
5. Place salmon in sauté pan and give each fillet a little squeeze to hold shape. Keep water at a light simmer, do not boil
6. Brush top of fish with beurre monté to prevent drying
7. For rare fish, lightly simmer for 5-6 minutes on one side. For medium to medium-well fish, cook for 3 minutes, flip, and cook an additional 3 minutes
8. Place the sauté pan in the oven for 3-4 seconds to help the salmon retain heat. To test for doneness, insert a metal cake tester into the center of the fish. If the tester is lightly warm when removed, the fish is ready
9. Baste with beurre monté, drain lightly against a paper towel and plate