Saumon au beurre blanc (Salmon with Beurre Blanc Sauce)
A quietly luxurious dinner, where seared salmon melts into a velvety beurre blanc perfumed with white wine, lemon, and thyme. It feels elegant but unfussy; the kind of dish that turns an ordinary evening into something special.
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2 SERVINGS
INGREDIENTS
- 2 salmon fillets, skin on
- Salt and cracked black pepper
- 2 tablespoons olive oil
- 2 small shallots, minced
- Juice of 1/2 lemon
- 1/2 cup white wine
- 1/2 cup cold butter, cut into cubes
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
HOW TO MAKE IT
- Pat the salmon fillets dry and season them with salt and cracked black pepper. Warm the olive oil in a STAUB braiser over medium‑low to gently heat the pan. After 5 minutes or so, turn the heat to medium and let heat until the oil shimmers. Gently place the salmon in the pan, skin side down. Let it sear for about 5 minutes, turn it carefully, and sear the second side for another 5 minutes. Transfer the salmon to a plate and set it aside.
- Add the minced shallots to the same pan and cook just until fragrant. Add the lemon juice, then pour in the white wine and scrape up any browned bits with a silicone whisk. Begin adding the cold butter a few cubes at a time, whisking constantly until each addition melts smoothly into the sauce. Sprinkle in the thyme and whisk again.
- Pour in the heavy cream and bring the sauce to a gentle simmer, whisking until slightly thickened. Nestle the salmon back into the pan and spoon the sauce over the fillets, warming them through until cooked to your preference.
- Serve immediately with plenty of beurre blanc over the top.
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