Salmon with a Beurre Blanc Sauce!! |recipe #shorts
405This is a classic sauce that goes so well with salmon! If you’ve never tried it, here’s your reason to!
For the salmon, the trick to a perfect cook is to cut three small slits in the skin, this will help it hold its shape and not curl up on you!
I also recommend basting with the oil, I used avocado oil! This makes big difference! Most of the cook is done with the skin side down, and basting helps keep the cook even and gives you extra time to crisp up that skin!
To make the Beurre blanc, you’ll need:
• 1/2 cup white wine - dry is preferred!
• 2 tbsp lemon juice
• 2.5 tbsp heavy cream
• 1 tbsp of diced shallot
• 1/2 cup unsalted butter, cut into small cubes
• and pinch of salt and cayenne to taste
1. Start by adding the wine, lemon juice, heavy cream, and shallot into a pot over medium heat.
2. Bring to a simmer and let this reduce by about 1/2. This should take 15-20 mins.
3. When it’s reduced by o your liking, remove from heat and start by adding a little butter at a time and whisk continuously until it melts and emulsifies. As you add more butter and whisk it will start to thicken up.
After all the butter is incorporated, add salt and cayenne to taste and you’re ready to serve!!
Enjoy!
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