Sweet Sins 2 Share

Lemon Salmon in Beurre Blanc Sauce

Posted on 07-01-2011 | By: Heather

Tags: beurre blanch, french food, lemon salmon, Lemon Salmon in Beurre Blanc Sauce, salmon, sauce

OK OK I know it has been soooo long since I posted and for that I am sorry! It was a much needed break… and in that period of time my site has been riddled with SPAM comments. SO I apologize in advance for any of you who come across it. I am still trying to weed them all out, however, it is a slow process!!

I knew we were going to have salmon for dinner tonight and I just didn’t want the same old same old thing. I wanted to jazz up our dinner have something blog worthy to come back with. SO… I bring you this…. Lemon Salmon in Beurre Blanc Sauce! Talk about delicious! It is melt in your mouth good. Just be careful you don’t love it so much that you eat too much and have a tummy ache… not that I did that or anything…

Well this is not a traditional Beurre Blanc sauce. The literal French translation of Buerre Blanc is white butter. Now how can you go wrong with a sauce that translates to “butter” the answer is, you can’t!! Traditionally this sauce is used on a poached fish to give it flavor. This sauce is different then a traditional Beurre Blanc sauce yet delicious! I adapted this from a recipe found at cooks.com. I hope you make it and enjoy it as much as we did.

Lemon Salmon in Beurre Blanc Sauce

Adapted from Cooks.com

Ingredients

8oz of salmon per person
2 lemons
1 tablespoon olive oil (I used extra light extra virgin olive oil)
4 medium peeled, and seeded tomatoes (I used Roma tomatoes and would probably use at least 5 next time since Roma’s are smaller)
1/2 stick of butter
1 cup white wine
3 fresh garlic cloves minced
1.5 teaspoons dill weed
2cups heavy whipping cream
2 to 3 teaspoons flour
salt and pepper to taste

Preheat your oven to 375 degrees F.

I recommend that you start the sauce and while the sauce reducing you prep your fish and put it in the oven. This way everything is done at about the same time and everything is still warm.

For the sauce

Peel the skin from the tomatoes and remove the seeds.

(I then pureed them to have a nice smooth sauce.)

In a saucepan combine the tomatoes, butter, 1 cup of wine and the garlic on medium heat. Sit and reduce the liquid volume by 1/2 to 3/4 (simmering for about 10 to 15 minutes)

Once the sauce is reduced add the whipping cream and the dill weed. (I think this color combination is beautiful!)

Stir slowly and continuously until the sauce is somewhat thick.

I did not feel that my sauce reached the desired thickness from heating alone. I added 3 teaspoons of flour to my sauce whisking often until the desired thickness was achieved. If it becomes too thick you can add extra wine to thin it out. This of course is personal preference. It is also good to test your sauce along the way. This way you can salt and pepper to taste until it tastes how you prefer. Remember you don’t want your sauce to be too bold or that will mask the flavor of the fish and it is supposed to enhance the flavor not take away from it!! When finished mine looked like this…

For the fish

While your sauce is reducing prep and bake your fish. Prep a glass baking pan (or any oven safe dish) with 1 tablespoon of olive oil to coat the pan so fillets will not stick. Squeeze all the lemon juice over the fish. I also added fresh cracked black pepper over the tops of the fillets.

Place in the preheated oven and bake for approx 3 minutes per fillet, until the white fat bubbles on the sides of the salmon and they become more translucent. Once this is achieved turn your oven to broil and broil for 3 minutes. Then remove from the oven.

I made white rice to go with our salmon. It is actually Jasmine rice. Whenever I make white rice it is always Jasmine rice. It is so fragrant and sticky, it is perfect! I placed the rice on the plate placed the salmon on top of the rice and poured the sauce over that. I also served it with sauteed squash!

I think this recipe would be wonderful even substituted with lemon chicken. This sauce is muted yet flavorful and velvety on your tongue! Run home and make this for dinner… Let me know how you like it!

Shrimp and Penne in Tomato Cream Sauce

Posted on 02-09-2010 | By: Heather

Category : Dinner, Fish, Pasta

Tags: penne pasta, sauce, shrimp, Shrimp and Penne in Tomato Cream Sauce, shrimp pasta, tomato cream sauce, tomato sauce

Do you ever stumble upon a recipe that you know you are going to love? You know that there is no way on this earth that you won’t and you are so excited to make it that it is all you want to talk about or think about until you can actually do it! Well that is how I felt the moment I read this on The Pioneer Woman’s blog page. It spoke to my little heart and said “you will love me! Take me home and make me your own!” (much the same way that blue and silver zebra print Guess purse did at the Ross the other day! Oh and how glad am I now that I own that treasure? SO GLAD)
Back to the pasta! The Pioneer Woman is a genius that is really all there is to it! You have to make this dish!
So here it is:
Pasta a la Betsy by The Pioneer Woman with my thoughts or comments in RED
Ingredients
3/4 pound penne pasta
1lb shrimp
3 tablespoons butter
3 tablespoons olive oil
1 whole onion (small)
2 garlic cloves
1/2 cup of white wine
1 can (8oz) tomato sauce
1 cup heavy cream
parsley, basil, salt and pepper to taste

Cook the penne pasta until tender-firm, also known as al dente.

Peel, de-vein and rinse (under cool water) 1 pound of extra large shrimp. (or you can just buy it already peeled and de-veined like I did haha) Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Here is the shrimp!

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). (but honestly who would do that?! Trust me and use the wine!)
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded. (See The Pioneer Woman for a more detailed explanation of chiddonade)
Check out that Basil

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Plate and serve!

Look at this! Just look! You know you want to go make it!!

I am sorry for my lack of posting this sooner, however, last week the Hubby and I ventured on out to my home state of California (or Caleee-for-knee-a as the govenator likes to call it!) The purpose of the trip was not just to go and see the family but to road trip up to Lake Zaca in Los Olivos for my Grandpa’ 80th birthday! I thought I would show you guys some pictures of the trip! I am sorry if they are not the best quality I was hanging out the window (or sunroof!) but all photos are courtesy of my new droid x! Love it!

Here is the Hubby opening the gate to the lake. It is a private lake. Aww he is so cute!

Before you get to the lake you see this sign. I guess here the lake is, is technically a town with population 8!!

Here is the lake from the lodge!

Here is where we were. This lake is about 40 acres! It is great not too small not too big! Just right!

We also went wine tasting at the private vineyards that shared the same road as the lake. Demetria is he name of the second vineyard we went to. That is where these pictures are from! It is amazing and gorgeous!

Look at all those rolling hills of grapes!

Ok so the sale tag is not real but a girl can deam!

The list of what we tasted! They should totally let you try the list ove and over again because I mean how do you really know if you like it unless you have 3 different tastes of it? LOL