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
- 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!