Seafood > Salmon

Pan-Seared Salmon with Beurre Blanc Sauce Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/4 cup heavy cream
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 tbsp fresh lemon juice
- Chopped fresh parsley for garnish

Special equipment needed:
- Large non-stick skillet
- Whisk
- Cutting board
- Chef's knife

Step-by-step instructions:

1. Season the salmon fillets with salt and pepper on both sides.

2. Heat the olive oil in a large non-stick skillet over medium-high heat.

3. Add the salmon fillets to the skillet, skin-side down, and cook for 4-5 minutes until the skin is crispy and golden brown.

4. Flip the salmon fillets and cook for another 2-3 minutes until cooked through.

5. Remove the salmon fillets from the skillet and place them on a plate.

6. In the same skillet, add the white wine and white wine vinegar and bring to a boil over high heat.

7. Reduce the heat to medium and simmer for 5-7 minutes until the liquid has reduced by half.

8. Add the heavy cream to the skillet and whisk to combine.

9. Gradually add the chilled butter, whisking constantly, until the sauce is smooth and creamy.

10. Stir in the fresh lemon juice and season with salt and pepper to taste.

11. To serve, spoon the beurre blanc sauce over the salmon fillets and garnish with chopped fresh parsley.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking the salmon
- High heat for boiling the white wine and white wine vinegar
- Medium heat for simmering the sauce
Serving size:
- 4 servings

Nutritional information:
- Calories: 550
- Fat: 44g
- Protein: 32g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 250mg

Substitutions for ingredients:
- You can use any type of dry white wine for this recipe, such as Sauvignon Blanc or Pinot Grigio.
- You can substitute the white wine vinegar with lemon juice or white balsamic vinegar.
- You can use half-and-half instead of heavy cream for a lighter sauce.
- You can use salted butter instead of unsalted butter, but adjust the seasoning accordingly.

Variations:
- You can add minced garlic or shallots to the skillet before adding the white wine and white wine vinegar for extra flavor.
- You can substitute the salmon fillets with any other type of fish, such as cod or halibut.
- You can add capers or chopped fresh dill to the beurre blanc sauce for a different flavor.

Tips and tricks:
- Make sure the salmon fillets are dry before seasoning them to ensure a crispy skin.
- Use a fish spatula to flip the salmon fillets to prevent them from falling apart.
- Keep the beurre blanc sauce warm over low heat until ready to serve.

Storage instructions:
- Store any leftover salmon and beurre blanc sauce in separate airtight containers in the refrigerator for up to 2 days.

Reheating instructions:
- Reheat the salmon fillets in the microwave or oven until warmed through.
- Reheat the beurre blanc sauce in a small saucepan over low heat, whisking constantly, until warmed through.

Presentation ideas:
- Serve the salmon fillets on a bed of sautéed spinach or roasted vegetables for a colorful presentation.
- Drizzle the beurre blanc sauce in a decorative pattern over the salmon fillets for an elegant touch.

Garnishes:
- Chopped fresh parsley
- Lemon wedges
- Thinly sliced scallions

Pairings:
- Serve with a side of roasted potatoes or rice pilaf.
- Pair with a crisp white wine, such as Chardonnay or Pinot Grigio.

Suggested side dishes:
- Sautéed spinach
- Roasted asparagus
- Garlic mashed potatoes

Troubleshooting advice:
- If the skin of the salmon fillets sticks to the skillet, gently loosen it with a fish spatula.
- If the beurre blanc sauce separates, remove it from the heat and whisk vigorously until it comes back together.

Food safety advice:
- Make sure the salmon fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Keep hot foods hot and cold foods cold to prevent foodborne illness.

Food history:
- Beurre blanc sauce originated in France and is a classic sauce for seafood dishes.

Flavor profiles:
- The salmon fillets are savory and slightly sweet, with a crispy skin.
- The beurre blanc sauce is rich and creamy, with a tangy and slightly acidic flavor from the white wine and vinegar.

Serving suggestions:
- Serve the salmon fillets and beurre blanc sauce on individual plates for an elegant presentation.
- Garnish with chopped fresh parsley and lemon wedges for a pop of color.

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Taste: Creamy, Tangy, Savory, Rich, Butter, Butter-Flavored