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Pan Seared Salmon and Beurre Blanc Sauce Recipe

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This recipe for Pan Seared Salmon and Beurre Blanc Sauce, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Loftin Smith
Added: Tuesday, November 25, 2008


4 - 4oz salmon fillets
1 tblsp olive oil
salt and pepper to taste

Buerre Blanc-
2 tblsp onion minced
1/2 cup white wine
2 tblsp lemon juice
1 stick butter cubed
1/4 tsp salt
pinch white pepper

Season salmon filets with salt and pepper and set aside. Use a heavy bottomed skill over moderately high heat add olive oil, place salmon filets boned side down, or skinned side up.

Cook for 2 minutes, turn and cook for 2 more minutes. Using your finger touch the fish, if fish is firm it should be cooked through and still moist. Place fish on plate or platter and top with Beurre Blanc and chopped fresh parsley or dill and additional lemon wedge.

Buerre Blanc Sauce-
In a small saucepan over medium heat add 1 tablespoon butter then the onion and cook for 1 minute stirring, do not brown. Add wine and lemon juice and reduce mixture until almost dry.

Reduce heat to very low and begin adding chilled butter a few pieces at a time whisking constantly and adding more butter as previous butter melts, season with salt and pepper. Strain sauce through mesh strainer and serve immediately.




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