Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/2 cup unsalted butter, cut into small pieces
- Salt and pepper to taste
- Olive oil for grilling
Special equipment needed:
- Grill
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper, and brush with olive oil.
3. Grill salmon fillets for 4-5 minutes on each side, or until cooked through.
4. While salmon is grilling, make the beurre blanc sauce.
5. In a saucepan, combine white wine vinegar and white wine. Bring to a boil and reduce by half.
6. Add heavy cream and reduce by half again.
7. Reduce heat to low and add butter, one piece at a time, whisking constantly until all butter is melted and sauce is smooth.
8. Season with salt and pepper to taste.
9. Serve grilled salmon fillets with beurre blanc sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 27g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 300mg
Substitutions for ingredients:
- White wine vinegar can be substituted with lemon juice.
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Unsalted butter can be substituted with salted butter, but adjust seasoning accordingly.
Variations:
- Add chopped herbs such as parsley, dill, or chives to the beurre blanc sauce for extra flavor.
- Serve grilled salmon fillets with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure the grill is well-oiled before grilling the salmon fillets to prevent sticking.
- Use a whisk to make the beurre blanc sauce smooth and creamy.
- Keep the beurre blanc sauce warm over low heat until ready to serve.
Storage instructions:
Grilled salmon fillets can be stored in an airtight container in the refrigerator for up to 3 days. Beurre blanc sauce can be stored in the refrigerator for up to 5 days.
Reheating instructions:
Reheat grilled salmon fillets in the microwave or oven until heated through. Reheat beurre blanc sauce in a saucepan over low heat, whisking constantly until heated through.
Presentation ideas:
Serve grilled salmon fillets on a bed of rice or quinoa, and drizzle beurre blanc sauce on top. Garnish with chopped herbs or lemon wedges.
Garnishes:
Chopped herbs such as parsley, dill, or chives. Lemon wedges.
Pairings:
Serve grilled salmon fillets with a side of roasted vegetables or a salad. Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables or a salad.
Troubleshooting advice:
If the beurre blanc sauce separates, remove from heat and whisk vigorously until smooth.
Food safety advice:
Make sure salmon fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Beurre blanc sauce originated in France in the 19th century and is a classic French sauce made with butter and white wine vinegar.
Flavor profiles:
Grilled salmon fillets have a smoky and slightly charred flavor, while beurre blanc sauce is rich and creamy with a tangy flavor from the white wine vinegar.
Serving suggestions:
Serve grilled salmon fillets with beurre blanc sauce on top for a delicious and elegant meal.
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