Seafood > Salmon

Salmon with Creamy Beurre Blanc Sauce Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/4 cup heavy cream
- 1/2 cup unsalted butter, cold and cut into small pieces
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)

Special Equipment Needed:
- Large non-stick skillet
- Whisk
- Fish spatula

Step-by-Step Instructions:

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

2. Heat the skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes until the salmon is cooked through. Remove the fillets from the skillet and keep warm.

3. In the same skillet, add the white wine and white wine vinegar. Bring to a boil and reduce the heat to medium-low. Simmer for 5-7 minutes until the liquid is reduced by half.

4. Add the heavy cream and whisk until combined. Increase the heat to medium and add the butter, one piece at a time, whisking constantly until the butter is melted and the sauce is smooth.

5. Season the sauce with salt and pepper to taste.

6. Pour the sauce over the salmon fillets and garnish with chopped parsley.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the salmon
Medium-low heat for making the sauce
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 2g
Protein: 28g

Substitutions for ingredients:
- 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 the seasoning accordingly.

Variations:
- Add minced garlic or shallots to the sauce for extra flavor.
- Use different types of fish, such as halibut or cod, instead of salmon.
- Add capers or lemon juice to the sauce for a tangy twist.

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 fillets to prevent them from falling apart.
- Keep the butter cold until ready to use to ensure a smooth and creamy sauce.

Storage Instructions:
Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions:
Reheat the salmon and sauce in a skillet over low heat until warmed through.

Presentation Ideas:
Serve the salmon fillets on a bed of rice or mashed potatoes and spoon the sauce over the top. Garnish with chopped parsley and lemon wedges.

Garnishes:
Chopped parsley

Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Quinoa salad

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

Food Safety Advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover salmon and sauce in the refrigerator within 2 hours of cooking.

Food History:
Beurre blanc is a classic French sauce made with butter and white wine vinegar. It originated in the Loire Valley region of France and is traditionally served with fish.

Flavor Profiles:
Creamy, buttery, tangy

Serving Suggestions:
Serve the salmon with a side of roasted vegetables or a salad for a light and healthy meal.

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Taste: Rich, Creamy, Buttery, Savory, Tangy