Salmon Beurre Blanc
Salmon Beurre Blanc
Salmon Beuree Blanc is simple yet delicious. This is one recipe that anyone can make as long as you follow this one rule. Never … read more
Salmon Beurre Blanc
Salmon Beurre Blanc
Salmon Beuree Blanc is simple yet delicious. This is one recipe that anyone can make as long as you follow this one rule. Never … read more
Servings Prep Time
3 10
Cook Time
20
Servings Prep Time
3 10
Cook Time
20
Ingredients
Instructions
  1. Gather the ingredients for making salmon beurre blanc. Then read the tips found here.

  2. Measure the wine and set a side.

  3. Pull apart the mushrooms and put in to a frying pan with 1 tbsp butter and 1 tbsp olive oil on medium high heat. Sprinkle with salt and pepper, leaving some salt and pepper to add to the onion. During the frying of the mushroom, the mushroom will let out lots of moisture.

  4. The mushrooms are done when the moisture from the mushroom has evaporated. Transfer to a strainer, and set a side.

  5. Slice the onion into thin strips and put them into the frying pan with 1 tbsp of olive oil on medium high heat. Sprinkle remaining salt and pepper on the onion.

  6. Onions are done when they begin to turn brown.

  7. Add the wine to the onion and bring the wine to a boil on medium high heat.

  8. Reduce the wine in half.

  9. While still cooking add tarragon to the reduced wine.

  10. Add crushed red pepper immediately following the tarragon to the reduced wine. Continue to reduce for about a minute.

  11. Turn the heat down to low and add green onions and garlic.

  12. After the simmer breaks, and while the wine reduction is hot add one tab of butter and whisk the butter into the reduced wine. Once the first tab is incorporated, then add the second tab. Whisk the second tab of butter into the sauce to combine.

  13. Finally, add one tbsp of olive oil to the sauce, whisk the olive oil in to combine.

  14. Pad the mushrooms with paper towel to dry up any moisture. Add mushrooms to the wine sauce.

  15. Create a bed of mushrooms and onions on a sheet of foil.

  16. Layer over the top of the mushrooms a fillet of salmon.

  17. Layer over the top of the salmon another bed of mushrooms.

  18. Tent the foil over the salmon and fold the edges together.

  19. Gently fold the foil over the salmon.

  20. Place in an oven at 375F degrees for about 15 minutes. Use a digital temperature probe to monitor the temperature of the salmon. When the salmon is done to your liking remove from oven. Please refer to this article for information about cooking temperature of salmon.

  21. When salmon is done to your liking, then plate and serve.

Recipe Notes

Chef Tips: Making great Salmon Beurre Blanc

Ingredients are important when making this recipe. If you use the best ingredients then your result will turn out for the best.  Although most recipes for Beurre Blanc do not call for mushroom, I add them to increase the umami flavor in the sauce. Be sure to cook them on the side in another frying pan and strain them well before putting into the sauce otherwise the mushroom is going to bleed its gray matter into your sauce and your sauce will be gray.

There’s a difference between the various types of salmon, be sure to adapt this recipe to the type of salmon that you are cooking. As a rule of thumb, the firmer the fish is the less time required to cook.

Serving Size = 4oz of salmon

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