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Thursday, July 10, 2025

Recipe: Salmon Beurre Blanc

by

The Propa Eats Team
2199 days ago
20190711

Stephanie Pulwarty

Sim­mone Ed­win will wow you with her gourmet dish­es made sim­ple. In her week­ly col­umn, we will fea­ture her fan­cy-sound­ing but easy-peasy recipes. You will be able to wow your friends with im­pres­sive dish­es due to her per­fect­ly ex­plained and thor­ough tech­niques.

Salmon Beurre Blanc

‘Beurre blanc’ di­rect­ly trans­lates (from French to Eng­lish) to white but­ter. It’s a clas­sic French sauce that is made by emul­si­fy­ing but­ter with a re­duc­tion of white wine (in this case) or vine­gar. Though it re­quires some tech­nique, the sim­ple but de­li­cious sauce pairs well with del­i­cate meats like fish..

Yields: 4 serv­ings

Prep Time: 15 min­utes

Cook Time: 30 min­utes

To­tal Time: 45 min­utes

IN­GRE­DI­ENTS

4 8-ounce fil­lets pink salmon

Salt, to taste

Black pep­per, to taste

4 tea­spoons olive oil

1 large white onion, fine­ly diced

1 large car­rot, fine­ly diced

1 large red bell pep­per, fine­ly diced

1 large yel­low bell pep­per, fine­ly diced

4 ounces white wine

Pars­ley, to gar­nish

For the beurre blanc

1 cup white wine

2 ounces lemon juice

2 ounces cook­ing cream

8 ounces cold but­ter, cubed

Salt, to taste

White pep­per, to taste

DI­REC­TIONS

1 Sea­son the salmon pieces with salt and black pep­per and set aside.

2 In a non-stick sauté pan over medi­um-high heat, add olive oil. Place the salmon fil­lets on one side. To cook even­ly, the pan must be very hot (not smok­ing) be­fore the fish is placed in. Cook each piece for three min­utes on ei­ther side. Re­sist the urge fid­dle with the salmon or flip be­fore its time.

3 When both sides are cooked and gold­en brown, re­move from the heat.

4 In the same sauté pan, add diced onions and al­low to cook un­til soft­ened. Add car­rots and bell pep­pers, and al­low to cook with the onions. Then, add the white wine and let re­duce.

5 Sea­son the salmon pieces with salt and black pep­per and set aside. Re­move from the stove and add pars­ley to gar­nish.

6 For the beurre blanc, com­bine white wine, lemon juice and cook­ing cream in a sauce pot and bring to a sim­mer.

7 Cut but­ter in­to large cubes and slow­ly be­gin adding to the warm liq­uid mix­ture. Whisk each ad­di­tion un­til well blend­ed. En­sure that the heat is low.

8 Once all the but­ter has been whisked in, the emul­si­fied mix­ture should be thick and very smooth. Add salt and white pep­per.

9 Place a pool of beurre blanc on a serv­ing plate. Place salmon filet on top and gen­er­ous­ly spoon sautéed veg­eta­bles over the top of the salmon.


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