Pan Seared Salmon Recipe with Beurre Blanc Sauce

Learn how to make my Pan Seared Salmon Recipe with Beurre Blanc on top of Veggie Nests. This is a dish inspired by the fish dishes of the Loire Valley in France. It's so good you will be making all summer long.

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BETH’S SALMON BEURRE BLANC
WITH VEGGIE RIBBONS
Serves 4

INGREDIENTS:
(4) 6oz Salmon fillets
1/3 cup (80ml) dry white wine (Sauvignon Blanc, Muscadet)
2 tbsp (30ml) shallots, minced
1 tbsp (15ml) fresh parsley, chopped
3 tbsp (45ml) heavy cream
8 tbsp (120g) butter, diced into small cubes
2 carrots
2 zucchini
2 yellow squash
4 asparagus spears
1 tbsp (15ml) olive oil + more for searing fish
salt and pepper to taste

METHOD:
Set the “Peel of Fortune” vegetable peeler to the julienne setting. Peel 3 turns of each vegetable for each person (12 turns total). Transfer to a large bowl, toss with olive oil and season with salt and pepper. Set aside.

In a saucepan, simmer shallots, wine and parsley until the liquid is completely evaporated and the pan is “almost dry”. Add heavy cream. Keeping your saucepan on low, add the butter, in 1 tbsp increments, whisking gently until all the butter has been used. Strain sauce through a fine mesh sieve and keep sauce on very low flame until ready to serve.

Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip and then place in a 350F (175C) oven for 8-10 mins.

Place fish on veggie ribbons and spoon sauce over the fish. Garnish with freshly chopped parsley.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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