July 31, 2020 |
Recipes |
Hospitality Team
Brandon's Salmon with Lemon Beurre Blanc Recipe
Ingredients (Serves 4):
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(4) 4 oz salmon filets
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2 tbls canola oil
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3/4 cups dry white wine such as Avni Chardonnay
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1/2 cup heavy cream
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1 shallot, finely diced
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8 oz (two sticks) unsalted butter divided into 1/2 inch cubes
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2 tbls fresh squeezed lemon juice
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Zest of one lemon
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Kosher salt (to season salmon and to taste for the Beurre Blanc)
Preparation:
For the Beurre Blanc:
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In a medium sauce pan, combine the shallots and wine. Bring to a boil and reduce heat to medium. Reduce by 1/3.
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Add the cream and reduce by 1/3 again.
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Over low heat, add the butter slowly, one cube at a time and constantly stir to incorporate. Do not let the sauce boil - it will separate.
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After all of the butter has been incorporated into the sauce, add the lemon juice and season with salt to taste.
For the Salmon:
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Preheat oven to 375F, season salmon with salt to preference.
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In a large, oven-safe skillet, heat on high and add the canola oil. Once the oil is hot, turn the heat down to medium-high, add the salmon (skin side down), and sauté untouched for 2 minutes.
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Carefully flip the salmon over and move the pan to the oven and roast for 8 to 10 minutes (for med-rare to medium).
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Plate the salmon skin side down on the plate, add the lemon zest to the Beurre Blanc, quickly incorporate and sauce the salmon.