This is one of my husband’s specialities, and it’s outstanding.
Salmon with Tarragon Beurre Blanc
Serves 2 //
1 pound salmon
1-1/2 sticks (6 oz.) cold unsalted butter, cut into tablespoon-sized chunks
1/4 cup dry white wine
1/4 cup white wine vinegar
1 teaspoon minced shallots
1 tablespoon dried tarragon
1 pinch sea salt
1 pinch white pepper
In a small saucepan, bring wine and vinegar to a boil. Add shallots, salt, and pepper. Lower heat to a simmer and cook until most of the liquid has evaporated.
Remove pan from heat. Whisk 2 pieces of butter into the reduction.
Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat and never let the sauce come to a boil once the butter is added, or the sauce will separate. Taste and adjust seasoning, if needed.
Pat a salmon fillet dry. Season with salt and pepper.
Heat 1 teaspoon butter in a non-stick pan. Place fillet, flesh side down, pressing lightly. Sear, undisturbed, for 3-4 minutes, until crispy and golden.
Flip and sear the other side for TWO minutes. Add 3 teaspoons butter. Stir. Cook fish for a further 1-2 minutes.
SERVE salmon with the Beurre Blanc.
Serve with whipped cauliflower and a green vegetable.