Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup dry white wine
- 1 cup water
- 1 shallot, finely chopped
- 1/2 cup unsalted butter, cubed
- 2 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Whisk
- Slotted spatula
Step-by-step instructions:
1. In a large skillet, combine the white wine, water, and shallot. Bring to a simmer over medium heat.
2. Season the salmon fillets with salt and pepper, and gently place them in the skillet. Cover with the lid and poach for 10-12 minutes, or until the salmon is cooked through.
3. While the salmon is cooking, prepare the beurre blanc. In a small saucepan, heat the lemon juice over medium heat until it simmers.
4. Gradually whisk in the butter, one cube at a time, until it is fully incorporated and the sauce is smooth. Remove from heat and season with salt and pepper to taste.
5. Once the salmon is cooked, use a slotted spatula to carefully remove the fillets from the skillet and place them on a serving platter.
6. Spoon the beurre blanc over the salmon fillets, and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Poaching temperature: 160°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 410
- Fat: 28g
- Carbohydrates: 2g
- Protein: 34g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Shallots can be substituted with finely chopped onions or garlic.
- Unsalted butter can be substituted with salted butter, but adjust the seasoning accordingly.
Variations:
- Add herbs such as thyme, dill, or parsley to the poaching liquid for extra flavor.
- Substitute salmon with other fish such as halibut or cod.
Tips and tricks:
- Make sure the poaching liquid is at a gentle simmer, not a rolling boil, to prevent the salmon from falling apart.
- Use a slotted spatula to remove the salmon from the skillet to prevent it from breaking apart.
- Beurre blanc can be made ahead of time and reheated gently before serving.
Storage instructions:
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, gently warm the salmon in a skillet over low heat until heated through.
Presentation ideas:
- Serve the salmon fillets on a bed of steamed vegetables or rice for a complete meal.
- Garnish with lemon wedges and fresh herbs.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed asparagus
- Roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the beurre blanc sauce separates, whisk in a tablespoon of cold water until it emulsifies again.
Food safety advice:
- Make sure the salmon is fully cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Beurre blanc is a classic French sauce made with butter and white wine or vinegar.
Flavor profiles:
- Poached salmon is delicate and tender, while beurre blanc is rich and buttery with a tangy lemon flavor.
Serving suggestions:
- Serve the salmon fillets with a side of beurre blanc sauce for dipping.
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