Grilled Salmon With Beurre Blanc Sauce Recipes
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
GRILLED SALMON WITH DILL SAUCE
A quick, tasty dill sauce that compliments grilled salmon.
Provided by Desertdutchman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
- Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 3.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 336.7 mg, Sugar 1.8 g
OUR FAVORITE GRILLED SALMON SAUCE
Make and share this Our Favorite Grilled Salmon Sauce recipe from Food.com.
Provided by Claudia Dawn
Categories Sauces
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine ingredients.
- Cook and stir until sugar is dissolved.
- Brush on salmon while grilling.
Nutrition Facts : Calories 82.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 220.6, Carbohydrate 7.9, Fiber 0.1, Sugar 6.9, Protein 0.5
WILD SALMON WITH GRAPEFRUIT BEURRE BLANC
From Cooking Light magazine July 2006. The outdoor goes upscale at the Kachemak Bay Wilderness Lodge, where this is served with grilled vegetables.
Provided by Bren in LR
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in small skillet over medium heat. Add shallots, anchovy and garlic; saute until soft. Add wine and 6 tablespoons grapefruit juice; boil until reduced to 1/2 cup, about 4 minutes. Add cream; reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 minutes. Set sauce aside.
- Prepare barbecue (medium high heat). Brush salmon and grapefruit rounds with 2 tablespoons oil. Sprinkle with salt and pepper. Grill salmon until cooked to desired doneness, about 4 minutes per side for medium, and grapefruit until charred in spots, about 2 1/2 minutes per side.
- Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 tablespoonfuls, then Worcestershire and hot pepper sauce. Mix in 1 tablespoon grapefruit juice. Season with salt and pepper. Serve salmon with sauce.
Nutrition Facts : Calories 770.9, Fat 46.6, SaturatedFat 17.9, Cholesterol 223.5, Sodium 355.9, Carbohydrate 13.4, Fiber 1, Sugar 4.6, Protein 67.4
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- Cut the slab of salmon into four fillets. Use tweezers to remove all of the bones and a thin knife to remove the skin. Normally I like leaving the skin on, but for this recipe it is better with the skin off.
- In another pan add the shallots, white wine, and vinegar and bring to a boil. Let reduce until only a tbsp remains. While you are waiting for it to reduce you can start to sear the salmon.
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- Once the sauce mixture has reduced you can move everything to a double boiler. Slowly add the cubes of cold butter and whisk it in until a sauce forms. Alternatively you can do it all in the pan. Turn the heat off and add the butter, constantly whisking so the heat doesn't split the sauce. The pan method is more traditional, but also more difficult so if you are a novice the double boiler is easier. Season the sauce with salt and pepper.
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