RECIPES
41
Salmon Fillets with Lemon Dill Beurre Blanc
Beurre blanc is a wonderful butter-based sauce. It is very delicate and can “break” easily, meaning that the acids (lemon and wine)
will separate out from the butter. Our simmer plate will hold this delicate sauce for 20 minutes without breaking.
LEMON DILL BEURRE BLANC:
1 tsp. lemon juice
1
⁄2 cup dry white wine
1 tsp. white wine vinegar
1 cup butter, cut into chunks
1 Tbsp. fresh dill, chopped
1 tsp. salt
FOR SALMON:
4 Salmon fillets, about 1" thick, cut on the bias or “tranche” cut, about 5-6 ounces each
1
⁄
3 cup mayonnaise
Salt and white pepper, to taste
LEMON DILL BEURRE BLANC:
Place white wine and white wine vinegar in a small saucepan. Reduce down to 2 Tbsp. Over low heat, drop chunks of butter in, one
by one, and “swirl” to incorporate. Drop the next piece in only as the other has fully melted. This will help the butter emulsify with
the lemon juice and wine. Once all the butter is incorporated, add lemon juice and salt and place the saucepan on a simmer plate
on low on an RSD30 range. On an RSE30, hold the sauce on setting 1. Stir in dill right before serving.
FOR SALMON:
Lightly brush each portion of salmon with mayonnaise to coat. This helps to seal in the moisture. Season with salt and white pepper
to taste. Place on ungreased broiler pan. Adjust rack position to 4, counting up from the bottom. Turn on broiler to “HI.” Allow broiler
to preheat for about 10 minutes, then place the salmon in the oven. Place the broiler pan in the oven so it is centered under the
broiler, all the way to the back. Broil fish for 4 minutes, searing lightly. Flip and repeat on other side.
Pour lemon dill beurre blanc over salmon and serve immediately.
Serves 4.
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