Salmon With Beurre Noisette Recipes

SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO

Steps:

• Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
• Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
• Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
• Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
• Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
• Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
• Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

SALMON WITH BEURRE NOISETTE

Steps:

• Prepare a gas or charcoal grill or preheat the broiler; adjust the rack so that it is 4 to 6 inches from the heat source. Sprinkle the salmon with salt and pepper. Grill or broil until the first side is browned, about 5 minutes; turn and cook the other side for 2 or 3 minutes, until the fish is done to your liking.
• While the fish is cooking, put the butter in a small saucepan and turn the heat to medium. Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown. Remove from the heat immediately and season lightly with salt and pepper; keep warm if necessary.
• To serve, stir the lemon juice into the butter and drizzle a little of it over each piece of fish. Garnish if you like.

SALMON FILLETS WITH FENNEL BEURRE BLANC

Steps:

• Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices. Divide the sea salt evenly over the slices of salmon and reserve.
• Place 1 tablespoon of the butter in a small, heavy saucepan. Melt over medium-low heat. Add the shallots and cook for 1 minute. Cut out the white bulb of the fennel and cut it into tiny dice. You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use. Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel. Add the cup of diced fennel to the sauce pan and stir well to coat with the butter. Add the wine and the vinegar to the sauce pan. Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so). Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon. The sauce should be smooth, creamy, and medium-thick. Taste for seasoning.
• While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes). They should retain just a trace of red at the center. Remove and divide among 4 dinner plates stacking them on steamed fennel pieces. Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves.

SALMON BEURRE LEGRE

Steps:

• In skillet add oil saute salmon. In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4. Whip in butter. Add sesame oil and strain. Emulsify with hand blender. Season with salt and pepper to taste.

SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
• Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
• Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
• Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
• Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
• Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
• Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.

BROILED SALMON WITH BEURRE BLANC AND ASPARAGUS ALMONDINE RECIPE BY TASTY

Steps:

• Preheat the oven to 425° F.
• Prep salmon filets by drizzling a small amount of olive oil, then seasoning with salt, pepper, and fresh dill. Slice the ends off of the two lemons (reserve the ends for later), then cut the remaining lemon in half, creating four (4) wheels. Arrange these lemon wheels onto the foil-lined baking sheet along with the salmon.
• Mince shallot and place in a small saucepan with the white wine, white wine vinegar, a pinch of salt, and a pinch of white pepper. Heat mixture on low heat until almost evaporated.
• While that's reducing, toss asparagus stems with extra virgin olive oil, garlic, sliced almonds, salt and pepper. Arrange asparagus on a foil-lined baking sheet and bake for 10 minutes.
• Add heavy cream to shallot reduction and start whisking in cold butter, one tablespoon at a time, on low heat. Slowly melt butter into the sauce.
• Move asparagus to the lower rack in the oven, switch oven to broil, and place salmon on the top rack. Broil for 13-15 minutes.
• Squeeze juice of reserved lemons into the beurre blanc, being careful not to let any seeds get into the sauce. Whisk this in, then continue whisking every so often while the salmon broils. Then, strain the sauce and return to the lowest setting, continuing to whisk so sauce doesn't separate.
• Remove asparagus and salmon from the oven and serve.
• Enjoy!