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frenchutama· 4 servings

Salmon Saus Beurre Blanc

Beurre Blanc Salmon

Salmon Saus Beurre Blanc
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 4 salmon fillets (150-180 g each)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 shallots, finely minced
  • 120 ml dry white wine
  • 60 ml white wine vinegar
  • 200 g unsalted butter, cold and cut into small cubes
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped

Instructions

  1. 11. Season the salmon fillets with salt and pepper.
  2. 22. Heat olive oil in a skillet over medium-high heat and sear the salmon 3-4 minutes per side until golden; remove and keep warm.
  3. 33. In the same pan, add the minced shallots and sauté until translucent, about 2 minutes.
  4. 44. Deglaze with white wine and white wine vinegar, then reduce the liquid to approximately 2 tbsp.
  5. 55. Lower the heat to low and whisk in the cold butter cubes gradually until the sauce forms a smooth, glossy emulsion; stir in lemon juice and chopped dill.
  6. 66. Plate the salmon and spoon the beurre blanc sauce over each fillet; serve immediately.

Source: llm-generated