Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1 shallot, finely chopped
- 1/2 cup unsalted butter, cut into small pieces
- 1/4 cup heavy cream
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the salmon fillets with salt and pepper and place them in a baking dish.
3. Bake the salmon for 12-15 minutes, or until cooked through.
4. While the salmon is baking, make the beurre blanc sauce. In a saucepan, combine the white wine, white wine vinegar, and shallot. Bring to a boil and cook until the liquid is reduced to about 2 tablespoons.
5. Reduce the heat to low and whisk in the butter, a few pieces at a time, until the sauce is smooth and creamy.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Remove the salmon from the oven and spoon the beurre blanc sauce over the top.
8. Serve the salmon hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Bake the salmon at 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 25g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 250mg
Substitutions for ingredients:
- You can use any dry white wine for this recipe.
- If you don't have white wine vinegar, you can use apple cider vinegar or lemon juice instead.
- You can substitute the shallot with finely chopped onion or garlic.
Variations:
- You can add herbs like dill, parsley, or tarragon to the beurre blanc sauce for extra flavor.
- You can also add capers or chopped tomatoes to the sauce for a different twist.
Tips and tricks:
- Make sure to season the salmon well with salt and pepper before baking.
- To check if the salmon is cooked through, insert a fork into the thickest part of the fillet. If it flakes easily, it's done.
- Be careful not to overcook the salmon, as it can become dry and tough.
- Whisk the butter into the sauce slowly to prevent it from separating.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salmon, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of steamed vegetables or rice for an elegant presentation.
Garnishes:
Garnish the salmon with chopped herbs like parsley or dill, or with lemon wedges.
Pairings:
This salmon dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed vegetables like asparagus or green beans
- Roasted potatoes or sweet potatoes
- Rice pilaf or quinoa
Troubleshooting advice:
- If the beurre blanc sauce separates, whisk in a tablespoon of cold water to bring it back together.
- If the salmon is undercooked, return it to the oven for a few more minutes until it's cooked through.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it's safe to eat.
- Store leftover salmon in the refrigerator for up to 3 days.
- Reheat leftover salmon to an internal temperature of 165°F before eating.
Food history:
Beurre blanc is a classic French sauce made with butter and white wine vinegar. It's often served with fish or seafood dishes.
Flavor profiles:
This dish is rich and buttery, with a tangy and slightly sweet sauce that complements the flavor of the salmon.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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Taste: Savory, Tangy, Creamy, Citrusy, Herbaceous