heatproof

Immediately pour the butter, along with the browned bits, into a small heatproof bowl or measuring cup — it’s important to get it out of the pan quickly, or the solids will continue to darken and burn.

Working quickly, remove the baking sheet with the jars from the oven and place on a heatproof surface.

Reduce the heat to low and simmer the mixture, stirring with a heatproof rubber spatula, until the blueberries burst open and the mixture thickens to a jellylike consistency, 5 to 7 minutes.

Place the chocolate and oil in a heatproof bowl that fits over the pan without touching the water, and melt the chocolate, stirring until smooth.

Using a heatproof slotted spoon, remove the shallots to a paper towel-lined plate.

Set a heatproof bowl over a pot of gently simmering water, making sure that the bowl does not touch the surface of the water.

Split one Tahitian vanilla bean lengthwise and place in heatproof bottle.

Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates.