Brandon's Salmon with Lemon Beurre Blanc Recipe

Ingredients (Serves 4):

• (4) 4 oz salmon filets

• 2 tbls canola oil

• 3/4 cups dry white wine such as Avni Chardonnay

• 1/2 cup heavy cream

• 1 shallot, finely diced

• 8 oz (two sticks) unsalted butter divided into 1/2 inch cubes

• 2 tbls fresh squeezed lemon juice

• Zest of one lemon

• Kosher salt (to season salmon and to taste for the Beurre Blanc)

Preparation:

For the Beurre Blanc:

1. In a medium sauce pan, combine the shallots and wine. Bring to a boil and reduce heat to medium. Reduce by 1/3.

2. Add the cream and reduce by 1/3 again.

3. 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.

4. After all of the butter has been incorporated into the sauce, add the lemon juice and season with salt to taste.

For the Salmon:

1. Preheat oven to 375F, season salmon with salt to preference.

2. 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.

3. Carefully flip the salmon over and move the pan to the oven and roast for 8 to 10 minutes (for med-rare to medium).

4. Plate the salmon skin side down on the plate, add the lemon zest to the Beurre Blanc, quickly incorporate and sauce the salmon.

Photo Credit: Entertaining with Beth