Season the salmon fillets with salt and black pepper.
Melt 50g of unsalted butter in a pan over medium heat.
Add the salmon fillets to the pan and cook for 4-5 minutes on each side, or until desired doneness. Remove from the pan and set aside.
In the same pan, add the finely chopped shallots and cook until softened.
Add the white wine and white wine vinegar to the pan and bring to a simmer. Cook for 2-3 minutes.
Reduce the heat to low and whisk in the remaining butter, one tablespoon at a time. Continue whisking until the butter is fully incorporated and the sauce thickens.
Season the beurre blanc sauce with salt and black pepper to taste.
Serve the salmon fillets with the beurre blanc sauce drizzled on top and garnish with fresh dill.
Salmon with Beurre Blanc sauce
Servings: 8
Difficulty: medium
Time: 30 minutes
Tools: stove, pan, whisk, knife, cutting board
Ingredients
8 salmon fillets (200g each)
200g unsalted butter
200ml white wine
50ml white wine vinegar
2 shallots, finely chopped
salt
black pepper
fresh dill
Instructions
Season the salmon fillets with salt and black pepper.
Melt 50g of unsalted butter in a pan over medium heat.
Add the salmon fillets to the pan and cook for 4-5 minutes on each side, or until desired doneness. Remove from the pan and set aside.
In the same pan, add the finely chopped shallots and cook until softened.
Add the white wine and white wine vinegar to the pan and bring to a simmer. Cook for 2-3 minutes.
Reduce the heat to low and whisk in the remaining butter, one tablespoon at a time. Continue whisking until the butter is fully incorporated and the sauce thickens.
Season the beurre blanc sauce with salt and black pepper to taste.
Serve the salmon fillets with the beurre blanc sauce drizzled on top and garnish with fresh dill.
