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Salmon with Beurre Blanc Sauce

Elevate Dinner with Salmon and Creamy Beurre Blanc Sauce

Indulge in flavorful Salmon with Beurre Blanc Sauce, a gourmet dish that transforms weeknight dinners into date-night magic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: Gourmet
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beurre Blanc Sauce
  • 1 tablespoon Olive Oil Used for sautéing shallots; no direct substitutions necessary.
  • 1 medium Shallot Can substitute with finely minced onion if needed.
  • 0.5 cup Dry White Wine Use similar non-sweet white wine, like Sauvignon Blanc.
  • 0.5 cup Heavy Cream Optional for a lighter sauce.
  • 4 tablespoons Unsalted Butter Recommended to maintain better salt control.
  • 1 tablespoon Truffle (fresh or preserved) Truffle oil can substitute in small amounts.
  • 0.25 teaspoon Ground White Pepper Black pepper can be used as an alternative.
For the Salmon
  • 2 6-ounce Salmon Fillets Preferably wild-caught for flavor.
  • 2 tablespoons Melted Butter Can use olive oil as a substitute.
  • 0.5 tablespoon Lemon Juice Fresh lemon is recommended for best flavor.
  • to taste Salt
  • to taste Pepper

Equipment

  • Skillet
  • Oven
  • baking sheet
  • whisk
  • Food Thermometer

Method
 

Beurre Blanc Sauce Preparation
  1. Heat a medium skillet over medium-low heat. Add a drizzle of olive oil and sauté 1 minced shallot for 3-4 minutes until translucent.
  2. Pour in ½ cup of dry white wine, stirring gently. Allow to simmer and reduce for about 5-7 minutes.
  3. Stir in ½ cup of heavy cream, cooking on low heat for an additional 3-5 minutes until slightly thickened.
  4. Remove from heat and whisk in 4 tablespoons of unsalted butter, one tablespoon at a time.
  5. Stir in ¼ teaspoon of ground white pepper and 1 tablespoon of grated truffle. Adjust seasoning with salt as needed.
Salmon Preparation
  1. Preheat your broiler. Brush each salmon fillet lightly with 2 tablespoons of melted butter and juice of ½ a lemon. Season with salt and pepper.
  2. Place the seasoned salmon under the broiler on a baking sheet. Broil for 6-10 minutes until golden brown.
  3. Plate the broiled salmon and drizzle the white truffle beurre blanc sauce over the top. Garnish as desired.

Nutrition

Serving: 1filletCalories: 400kcalCarbohydrates: 4gProtein: 35gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 250mgPotassium: 650mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, use high-quality, wild-caught salmon fillets to ensure rich flavor and better texture.

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