Beurre Blanc. I just love saying it. Beurre Blanc… sounds so fancy
In reality, it just means “white butter”. It’s a flavored butter & white wine sauce cut with some kind of acid like vinegar or lemon juice
It’s so simple to make and adds such a “lusciousness” to either fish or chicken. Yup, I said that
Today, we’re making a salmon fillet in a Lemon~Dill Beurre Blanc. Yum
My hubby prepped the 4 salmon fillets for me but you can also ask your fish monger or just try it yourself
Show me how to process a salmon fillet
You’ll need 1 1/2 cups of a good quality white wine, (remember what we always say… if you won’t drink it, don’t cook with it!) 1 cup of chilled butter, 6 tablespoons of fresh dill, the zest and juice of one lemon and kosher salt & black pepper for seasoning
Heat a cast iron pan (or non stick if that’s what you’d prefer) over medium heat with a drizzle of olive oil Season one side of the fillets with kosher salt and black pepper
Place the fillets seasoning side down when the pan is nice and hot. Just listen to that sizzle!
Cook the salmon for 5 minutes, season the top side with kosher salt and black pepper and flip
Cook another 5 minutes. Cover to keep warm and set aside while you make the sauce
Simmer the white wine over medium heat for about 10 minutes to cook off the alcohol and to reduce the sauce
Remove from heat and add in the butter, whisking until incorporated
The reason it’s important to remove the pan from the heat is that if the butter melts too quickly, the fats and solids will separate and the sauce will be greasy rather than smooth
Zest and juice the lemon, finely chop the fresh dill
Place the pan back over medium heat and add in the lemon juice, zest, and fresh dill
Whisk well, bring to a simmer and season with kosher salt and black pepper to taste
I like to plate the salmon fillets on top of the delicious buttery, lemony sauce and sprinkle with a little fresh dill
Enjoy!
Simply Sundays! ~ Lemon~Dill Beurre Blanc Salmon
Ingredients
4 salmon fillets
1 1/2 cups of a good quality white wine
1 cup of chilled butter, cut into 1 tablespoon pieces
6 tablespoons of fresh dill
zest and juice of one lemon
kosher salt & black pepper
Drizzle of olive oil
Directions
Heat a cast iron pan (or non stick if that’s what you’d prefer) over medium heat with a drizzle of olive oil. Season one side of the fillets with kosher salt and black pepper; place the fillets seasoning side down when the pan is nice and hot
Cook the salmon for 5 minutes, season the top side with kosher salt and black pepper and flip; cook another 5 minutes. Cover to keep warm and set aside while you make the sauce
Simmer the white wine over medium heat for about 10 minutes to cook off the alcohol and to reduce the sauce; remove from heat and add in the butter, whisking until incorporated
Zest and juice the lemon, finely chop the fresh dill; place the pan back over medium heat and add in the lemon juice, zest, and fresh dill
Whisk well, bring to a simmer and season with kosher salt and black pepper to taste
Plate the salmon fillets on top of the delicious buttery, lemony sauce and sprinkle with a little fresh dill
Tools used to make this recipe
New Star Foodservice Lemon Squeezer
Pyrex Prepware 2-Cup Glass Measuring Cup
Lodge Cast Iron Skillet 10.25-inch
© Simply Sundays 2016
All rights reserved
This looks so good. I love salmon and this recipe is easy, using ingredients on hand. Pinned
Hope you love it! Please let us know if you try it!