Pan-seared Salmon with a Beurre Blanc Sauce
A wonderful dish for elegant entertaining!
- Serves 4
- Cooking Time 20mins
- 4 Salmon fillets
- 80ml dry white wine
- 2 tablespoon 30ml shallots, minced
- 1 tablespoon fresh parsley, chopped
- 45ml heavy cream
- 120g butter, diced into small cubes
- 2 carrots
- 2 zucchini
- 2 yellow squash
- 4 asparagus spears
- 1 tablespoon olive oil + more for searing fish
- salt and pepper to taste
- Peel each vegetable in to long strips, toss them in olive oil and season with salt and pepper. You can toss them in pan for few minutes if you prefer them softer.
- In a saucepan, simmer shallots, wine and parsley until the liquid is completely evaporated and the pan is “almost dry”. Add heavy cream. Keeping your saucepan on low, add the butter, in 1 tablespoon increments, whisking gently until all the butter has been used. Strain sauce through a fine mesh sieve and keep sauce on very low flame until ready to serve.
- Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip and then place in a 350F (175C) oven for 8-10 mins.
- Place fish on veggie ribbons and spoon sauce over the fish. Garnish with freshly chopped parsley.