Seared Salmon With A Lemon Chive Beurre Blanc Recipe 445
SEARED SALMON WITH A LEMON -CHIVE BEURRE BLANC RECIPE - (4.4/5)
Provided by ruthg
Number Of Ingredients 12
Steps:
- To prepare beurre blanc, place shallots, lemon juice, wine and peppercorns in a small skillet and stir to combine. Place over medium heat and reduce until almost dry. Strain reduced wine mixture through a fine mesh sieve into a medium saucepan. Stir in cream to cool. Heat saucepan with wine mixture over medium-low heat and add butter pieces one at a time, whisking constantly to incorporate, until all butter has been added and sauce is thickened. Is sauce begins to simmer, remove pan from heat and add another piece of butter to cool. Remove sauce from heat. Taste and season with salt and pepper as needed. Stir in chives and lemon zest. Keep warm until ready to use. To prepare salmon, season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oils over medium-high heat until almost smoking. Sear salmon on both sides until lightly browned, about 2 to 3 minutes per side, flipping once with a fish spatula. To serve, place each salmon fillet on an individual serving plate. Ladle 1 to 2 ounces of the beurre blanc over each fillet. Serve immediately.
SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC
We made this recipe for a party, so it's enough for 40 people, but the recipe can easily be scaled down. Beurre blanc is basically a white wine reduction that has been emulsified with butter. Pairs well with a white Burgundy or Chardonnay, or a seasonal beer.
Provided by MarxFoods
Categories World Cuisine Recipes European French
Time 38m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
- Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
- Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
- Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
- Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
- Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
- Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 1.2 g, Cholesterol 103.5 mg, Fat 22.8 g, Fiber 0.1 g, Protein 24.5 g, SaturatedFat 8 g, Sodium 291.6 mg, Sugar 0.3 g
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- Cut the slab of salmon into four fillets. Use tweezers to remove all of the bones and a thin knife to remove the skin. Normally I like leaving the skin on, but for this recipe it is better with the skin off.
- In another pan add the shallots, white wine, and vinegar and bring to a boil. Let reduce until only a tbsp remains. While you are waiting for it to reduce you can start to sear the salmon.
- In a pan on medium low heat add a tbsp of butter and when melted add the fillets of fish. flip the fish every minute until all four sides are lightly seared.
- Once the sauce mixture has reduced you can move everything to a double boiler. Slowly add the cubes of cold butter and whisk it in until a sauce forms. Alternatively you can do it all in the pan. Turn the heat off and add the butter, constantly whisking so the heat doesn't split the sauce. The pan method is more traditional, but also more difficult so if you are a novice the double boiler is easier. Season the sauce with salt and pepper.
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