Seared Salmon with a Lemon-chive Beurre Blanc
By Sur La Table
Seared Salmon with a Lemon-chive Beurre Blanc
By Sur La Table
Yield/Serves:
Makes 4 servings
- 2 tablespoons finely minced shallot
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons dry white wine
- 1 teaspoon whole white peppercorns, lightly crushed
- 1 tablespoon heavy whipping cream
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- Kosher salt and freshly ground white pepper
- 2 tablespoons minced fresh chives
- 1 tablespoon finely grated lemon zest
- 4 (4 to 5 ounce) salmon fillets, skinned and pin bones removed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon canola oil
WATCH HOW TO MAKE THIS RECIPE HERE>>
Beurre blanc means "white butter" in French. This classic sauce is excellent over poultry, seafood, vegetables, and eggs. The lemon juice gives a bright citrusy flavor to the sauce.
To prepare beurre blanc, place shallots, lemon juice, wine, and peppercorns in a small skillet and stir to combine. Heat over medium heat and reduce until almost dry. Strain reduced wine mixture into a medium saucepan. Stir in cream to cool.
Heat saucepan with wine mixture over medium-low heat, whisking to combine. Add butter pieces one at a time, whisking constantly to incorporate, until all butter has been added and sauce is thickened. If sauce begins to simmer, remove pan from heat and add another piece of butter to cool.
Remove sauce from heat. Taste and season with salt and pepper as needed. Stir in chives and lemon zest. Keep warm until ready to use.
To prepare salmon, season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oils over medium-high heat until almost smoking. Sear salmon on both sides until lightly browned, about 2 to 3 minutes per side, flipping once with a fish spatula.
To serve, place each salmon fillet on an individual serving plate. Ladle 1 to 2 ounces of citrus beurre blanc over each fillet. Serve immediately.
Beurre blanc means "white butter" in French. This classic sauce is excellent over poultry, seafood, vegetables, and eggs. The lemon juice gives a bright citrusy flavor to the sauce.
To prepare beurre blanc, place shallots, lemon juice, wine, and peppercorns in a small skillet and stir to combine. Heat over medium heat and reduce until almost dry. Strain reduced wine mixture into a medium saucepan. Stir in cream to cool.
Heat saucepan with wine mixture over medium-low heat, whisking to combine. Add butter pieces one at a time, whisking constantly to incorporate, until all butter has been added and sauce is thickened. If sauce begins to simmer, remove pan from heat and add another piece of butter to cool.
Remove sauce from heat. Taste and season with salt and pepper as needed. Stir in chives and lemon zest. Keep warm until ready to use.
To prepare salmon, season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oils over medium-high heat until almost smoking. Sear salmon on both sides until lightly browned, about 2 to 3 minutes per side, flipping once with a fish spatula.
To serve, place each salmon fillet on an individual serving plate. Ladle 1 to 2 ounces of citrus beurre blanc over each fillet. Serve immediately.