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Smother Your Salmon In A Tasty Butter Sauce

Simmone Edwin will wow you with her gourmet dishes made simple. In her weekly column, we will feature her fancy-sounding but easy-peasy recipes. You will be able to wow your friends with impressive dishes due to her perfectly explained and thorough techniques. 

SALMON BEURRE BLANC

‘Beurre blanc’ directly translates (from French to English) to white butter. It’s a classic French sauce that is made by emulsifying butter with a reduction of white wine (in this case) or vinegar. Though it requires some technique, the simple but delicious sauce pairs well with delicate meats like fish.

AuthorSimmone EdwinCategory,

Yields4 Servings
Total Time45 mins

INGREDIENTS

 4 8-ounce fillets pink salmon
 Salt, to taste
 Black pepper, to taste
 4 teaspoons olive oil
 1 large white onion, finely diced
 1 large carrot, finely diced
 1 large red bell pepper, finely diced
 1 large yellow bell pepper, finely diced
 4 ounces white wine
 Parsley, to garnish
For the beurre blanc
 1 cup white wine
 2 ounces lemon juice
 2 ounces cooking cream
 8 ounces cold butter, cubed
 Salt, to taste
 White pepper, to taste

DIRECTIONS

1

Season the salmon pieces with salt and black pepper and set aside.

2

In a non-stick sauté pan over medium-high heat, add olive oil. Place the salmon fillets on one side. To cook evenly, the pan must be very hot (not smoking) before the fish is placed in.
Cook each piece for three minutes on either side. Resist the urge fiddle with the salmon or flip before its time.

3

When both sides are cooked and golden brown, remove from the heat.

4

In the same sauté pan, add diced onions and allow to cook until softened. Add carrots and bell peppers, and allow to cook with the onions. Then, add the white wine and let reduce.

5

Season the salmon pieces with salt and black pepper and set aside. Remove from the stove and add parsley to garnish.

6

For the beurre blanc, combine white wine, lemon juice and cooking cream in a sauce pot and bring to a simmer.

7

Cut butter into large cubes and slowly begin adding to the warm liquid mixture. Whisk each addition until well blended. Ensure that the heat is low.

8

Once all the butter has been whisked in, the emulsified mixture should be thick and very smooth. Add salt and white pepper.

9

Place a pool of beurre blanc on a serving plate. Place salmon filet on top and generously spoon sautéed vegetables over the top of the salmon.

Ingredients

 4 8-ounce fillets pink salmon
 Salt, to taste
 Black pepper, to taste
 4 teaspoons olive oil
 1 large white onion, finely diced
 1 large carrot, finely diced
 1 large red bell pepper, finely diced
 1 large yellow bell pepper, finely diced
 4 ounces white wine
 Parsley, to garnish
For the beurre blanc
 1 cup white wine
 2 ounces lemon juice
 2 ounces cooking cream
 8 ounces cold butter, cubed
 Salt, to taste
 White pepper, to taste

Directions

1

Season the salmon pieces with salt and black pepper and set aside.

2

In a non-stick sauté pan over medium-high heat, add olive oil. Place the salmon fillets on one side. To cook evenly, the pan must be very hot (not smoking) before the fish is placed in.
Cook each piece for three minutes on either side. Resist the urge fiddle with the salmon or flip before its time.

3

When both sides are cooked and golden brown, remove from the heat.

4

In the same sauté pan, add diced onions and allow to cook until softened. Add carrots and bell peppers, and allow to cook with the onions. Then, add the white wine and let reduce.

5

Season the salmon pieces with salt and black pepper and set aside. Remove from the stove and add parsley to garnish.

6

For the beurre blanc, combine white wine, lemon juice and cooking cream in a sauce pot and bring to a simmer.

7

Cut butter into large cubes and slowly begin adding to the warm liquid mixture. Whisk each addition until well blended. Ensure that the heat is low.

8

Once all the butter has been whisked in, the emulsified mixture should be thick and very smooth. Add salt and white pepper.

9

Place a pool of beurre blanc on a serving plate. Place salmon filet on top and generously spoon sautéed vegetables over the top of the salmon.

Salmon Beurre Blanc
Simmone Edwin

Simmone Edwin is a Certified Hospitality Educator, who is currently the Head Chef at Adam’s Bagels. She has an Associate’s Degree in Culinary Management from TTHTI and earned a Bachelor’s Degree in Food Service Management and International Hotel Operations from Johnson and Wales University Miami and the Spermalie Hotel School Belgium.

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