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Pan-Seared Salmon Recipe with Beurre Blanc Sauce

(4) 6oz Salmon fillets

1/3 cup (80ml) dry white wine (Sauvignon Blanc, Muscadet)

2 tbsp (30ml) shallots, minced

1 tbsp (15ml) fresh parsley, chopped

3 tbsp (45ml) heavy cream

8 tbsp (120g) butter, diced into small cubes

2 carrots

2 zucchini

2 yellow squash

4 asparagus spears

1 tbsp (15ml) olive oil + more for searing fish

salt and pepper to taste

 

Set the “Peel of Fortune” vegetable peeler to the julienne setting. Peel 3 turns of each vegetable for each person (12 turns total). Transfer to a large bowl, toss with olive oil and season with salt and pepper. Set aside.

In a saucepan, simmer shallots, wine and parsley until the liquid is completely evaporated and the pan is “almost dry”. Add heavy cream. Keeping your saucepan on low, add the butter, in 1 tbsp increments, whisking gently until all the butter has been used. Strain sauce through a fine mesh sieve and keep sauce on very low flame until ready to serve.

Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip and then place in a 350F (175C) oven for 8-10 mins.

Place fish on veggie ribbons and spoon sauce over the fish. Garnish with freshly chopped parsley.

 

Prep Time: 1 hour   Cook Time: 20 min  



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