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

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

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

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