Salmon Beurre Blanc with Fresh Vegetable Noodles
Salmon Beurre Blanc with Fresh Vegetable Noodles provided courtesy of Dobbes Family Estate
Recipe by: Elyssa Ternay, Wine Educator & Member Ambassador
View original recipe
Ingredients:
- 4- 6 oz pieces of salmon
- ¼ cup of your favorite dry white wine {I typically like to use Sauvignon Blanc}
- ¼ cup of white vinegar
- 2 tbsp shallots, minced
- 3 tbsp heavy cream
- 10 tbsp butter (1.5 sticks), diced into small cubes
- 2 carrots (these will be turned into noodles – if you do not have a zoodle maker, you may buy store bought)
- 2 cups of zucchini noodles
- 1 cup of yellow squash noodles
- 1 tbsp olive oil
- ¼ teaspoon of salt
- Pinch of fine ground black pepper
- Salt and pepper to taste
- Fresh chopped parsley for garnish (about 1 tbsp)
Directions:
- Preheat the oven to 350 degrees and gather all of your ingredients
- Take the salmon out of the fridge and bring to room temperature, if it is not already
Prepare Beurre Blanc Sauce:
- In a medium stainless-steel skillet over medium heat, combine the wine, the vinegar, and the shallots
- Bring this to a boil and then let it simmer until the liquid is reduced to two tablespoons
- Add ¼ teaspoon of salt and a dash of fine ground black pepper
- Remove the pan from heat, whisk in the heavy cream until combined
- Turn the heat down to low and return the pan to the burner
- Add in the butter, two cubes at a time, and whisk until it starts to cream, and then add in another two cubes of butter
- Continue this until all the butter is added and the sauce becomes an amber color
- Be careful to keep the heat extremely low or completely off so you do not overcook the sauce
- If the sauce becomes too hot it will separate
Prepare the Salmon:
- Lightly salt and pepper the pieces of salmon on all sides to your liking
- Place a medium, oven-proof skillet over medium heat and coat lightly with preferred cooking oil (I am using extra virgin olive oil)
- Once the oil starts to smoke, place the salmon fillets face down on the skillet and cook until the tops are seared, nice and brown
a) I like to use my cast iron skillet for this, but you may use your preferred skillet if it is oven-proof - Flip the fish so the skin side is down and place into the oven for 10 minutes
- While the fish is in the oven the fresh veggie noodles will be prepared (carrots, yellow squash, and zucchini)
- These can be kept fresh and tossed with olive oil, salt and pepper, or they can be lightly blanched
- To lightly blanch: throw the vegetable noodles in a boiling pot of water for 3 minutes and then place them directly into a bowl of ice water (this will stop the cooking process)
- Drain the veggies, toss with olive oil, salt, and pepper
Get Ready to Plate:
- Put the sauce back on low heat to warm it back up but make sure you whisk it as it warms up
- Place the vegetables noodles on the plate to form a bed where you will place the salmon on top
- Pour the sauce over the salmon and garnish with fresh parsley