- by Jessica Hughes
Salmon Beurre Blanc
- by Jessica Hughes
I am always looking for ways to change up salmon in our weekly rotation of recipes. Weeknights are often for quick turn meals at our house as we transition from work and school to sports and activities. This simple, classic French recipe is a great way to up-level every day salmon, or even make entertaining easy on a cool Spring weekend. After all, white wine and butter make life better, right?!
Salmon Beurre Blanc
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
4 Salmon fillets, approx. 6 oz each, towel dried to remove excess moisture
Olive Oil
Calicutts Salt & Pepper Blend
½ C White wine, dry
1 Shallot, minced
1 Tbsp White wine vinegar
10 Tbsp Butter, cold & cubed
1 tsp Calicutts Salt & Pepper Blend
1 Tbsp Calicutts Herbs Blend
Directions
Heat over to 350 degrees.
In a medium saucepan, bring wine, shallot, and vinegar to a simmer over medium heat. Continue to simmer until liquid is reduced to about 2 Tbsp. When the liquid is reduced, strain out shallots, leaving the remaining liquid.
On low heat, add 1 Tbsp of butter at a time, slowly whisking until it is emulsified. Continue adding the remaining butter, 1 Tbsp at a time, and whisking until the sauce is smooth and silky. It should coat the back of spoon when it is well blended. Add the Salt & Pepper and Herbs and remove from heat and set to the side.
Heat an oven-proof skillet with 1-2 Tbsp of olive oil over medium high heat. When the oil has thinned across the bottom of the skillet, add the salmon top side down. Allow to cook for 3-4 minutes, or until gold brown. Flip the fillets to skin side down and place in oven for 8-10 minutes to finish cooking.
When salmon is about ready, return your sauce to a low heat and whisk until reheated. Remove the salmon from the oven and plate. Top with the Beurre Blanc sauce as desired, and enjoy!
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