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


  • 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)


  • 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

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