Salmon with a fancy Beurre Blanc
Rated 5 stars by 1 users
Category
Main Dish
Servings
4
Prep Time
25 minutes
Cook Time
15 minutes
Burgers and hotdogs but what about salmon? Guys, I can’t stress this enough, it is the easiest, the quickest thing to make and always a healthier option. I mean who doesn’t want better heart health? Omega 3 fatty acids? A nice maintained blood pressure? Is that just me?
What’s hard is the lemon caper beurre blanc. So if you want the hard element of a recipe…I am giving it to you You’re welcome.
Author:Traci
Ingredients
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Salmon:
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1lb of salmon
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1/2 tsp of dried dill
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a pinch of salt and pepper
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Lemon Caper Beurre Blanc:
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4 sticks of vegan butter (I know but guys, it's fancy), cold and cut into cubes
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1 bottle of organic white wine (this makes up for the butter, right?)
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8 cloves of garlic, diced
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1 shallot, diced
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1 lemon, cut into slices
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1 TBSP of capers, roughly chopped
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1/2 cup of parsley, diced
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1 bay leaf
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1 thyme sprig
Directions
Salmon:
Bring pan to medium high heat and add oil
Lightly rub salmon with dill, salt and pepper
Cook salmon skin side down and don't touch until the salmon releases itself from the pan (maintain a high enough heat so that it won't burn)
Once released, cook on the dame side until you start to see the sides of the salmon turn color (about 4 minutes)
Gently flip the salmon and cook until it's done (3 -5 minutes)
Lemon Caper Beurre Blanc:
In a pan, heat oil and brown garlic and shallots. 3 -4 minutes.
Add salt, bay leaf, thyme and lemon slices.
Once sauteed for 3 minutes, add the entire bottle of wine.
Reduce until 30% of liquid is left. (About a cup worth of reduced wine)
Take off heat and remove thyme, bay leaf and lemon.
Slowly add one cube of butter at a time and mix with either a whisk or an immersion blender.
Once all the butter is emulsified into the wine, add capers and parsley.
You fancy!
