Blackened Salmon in Beurre Blanc
Gourmet style salmon fillets served with a french butter sauce that is sure to WOW !
Servings: 1 servings
Ingredients
- 2 4 ounce Wild Alaskan salmon fillets
- 1 lemon, quartered
- 6 tbsp butter
- 2 tbsp olive oil
- 1 tbsp paprika
- 1/4 tsp cayenne
- 1 tsp onion salt
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 2 rosemary sprigs for garnish optional
Beurre Blanc - can cut the blanc recipe in half if you are not serving on potatoes.
- 12 tbsp butter, cut into cubes
- 1/4 cup onion, minced yellow
- 6 tbsp champagne vinegar a must!
- 2 tbsp dry white wine cooking wine will work too
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Beurre Blanc
- First heat a medium sized sauce pan on med-high heat. Add 12 tbsp of butter, then onion. Whisk vigorously… Add the vinegar and wine. Continue to whisk until the liquid is reduced by half, TURN THE HEAT TO LOW.
- Add heavy cream pepper, and salt, whisk vigorously until blended and creamy. Remove from heat and set aside.
Salmon
- Brush the skin free side with olive oil. Combine the seasonings and rub on the oil side.
- Add a little oil and the butter in a frying pan over medium high heat. Add the lemon slice to the pan...
- Place the fish SKIN SIDE down.
- Cook half way through.
- Flip, remove the skin and throw away or give it to ur pets.
- Cook for 5-8 minutes or until done.
- Now for a quick minute put the sauce pan of beurre blanc back on the heat and whisk for a minute until brought back to life and saucy.
- Plate mashed potatoes, then scoop a even amount of blanc sauce. Top with salmon fillet then rosemary sprig. You can squeeze the remaining lemon on the salmon or serve and allow your guest to do at their own taste.
- ENJOY!