Wednesday, January 20, 2010

Baked Salmon With Butter Sauce

I know I know... posts without pictures are indeed boring. HOWEVER these two recipes are amazing so it doesn't matter that there aren't photos. OK? Made this for dinner last night and it was SO yummy! Both recipes can be found in Nourishing Traditions Cookbook by Sally Fallon.

Baked Salmon
serves 4

11/2 pounds wild salmon filet
1/2 lemon
2 tbsp melted butter
1 tbsp unbleached white flour (all I had was whole wheat pastry flour- so I used that instead and it worked perfectly)
1/4 tsp paprika
1/2 tsp sea salt

Set salmon, skin side down in a buttered pyrex baking dish. Squeeze on lemon juice, then brush generously with butter. Sprinkle on flour and spread with your fingers to make a thin even coat. Sprinkle on paprika and sea salt. Bake at 350 degrees for 10-15 minutes or until salmon is almost, but not quite, cooked through. Place under broiler for about 1 minute until flour coating becomes browned. Serve plain or with butter sauce.

Butter Sauce
aka Beurre Blanc
Makes 1/2 cup

6 tbsp shallots, minced
6 tbsp dry white wine
2 tbsp fresh lemon juice
1/2 cup butter
pinch of sea salt and pepper

This is a classic French sauce for fish.
Place shallots, wine and lemon juice in a small pan. Bring to a boil and reduce to about 2 tbsp. Strain into a small bowl. Place bowl in a pan of hot water over a low flame and add the butter piece by piece, whisking thoroughly after each addition. Sauce should become frothy and slightly thick. As soon as butter is amalgamated, remove from heat and season to taste. Serve immediately.

Hope you're staying warm and dry on this rainy day. Sending smiles your way.


1 comment:

Lacee said...

I love beurre blanc over fish, my favorite is to add some dill to the sauce and serve it over salmon. sigh...
love ya!