Pan Seared Salmon Recipe with Beurre Blanc Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Use a three-in-one vegetable peeler to create veggie ribbons using the julienne setting.

Peel carrots into ribbons and place them in a bowl.

Peel zucchini into ribbons and add to the bowl.

Peel yellow squash into ribbons and add to the bowl.

Take an asparagus spear and peel it into ribbons, adding to the bowl.

Drizzle the veggie ribbons with olive oil, and season with salt and pepper.

Portion out the veggie ribbons into nests on plates, serving them raw or sautéing for 2-3 minutes if desired.

In a saucepan, add 1/3 cup dry white wine, 2 tablespoons minced shallots, and 1 tablespoon of fresh parsley.

Simmer the mixture until the wine has almost evaporated, leaving a nearly dry pan.

Add 3 tablespoons of heavy cream to the pan and whisk to combine.

Cut 1/2 cup of chilled butter into small cubes and add to the sauce gradually while whisking continuously to create an emulsion.

Once all the butter is incorporated, strain the sauce through a fine mesh sieve and return it to the saucepan on low heat.

If the sauce begins to boil over, fix it by whisking in a teaspoon of water in a bowl before returning it to the heat.

Season the salmon fillets with salt and pepper.

Heat a nonstick skillet with coconut oil until hot.

Place the salmon fillets in the skillet and sear until the bottom is opaque, then flip to reveal a golden color.

Transfer the skillet to a preheated oven at 350 degrees Fahrenheit for 6-8 minutes for two fillets, or 8-10 minutes for four fillets.

Once cooked, place the salmon on top of the veggie nests and spoon the beurre blanc sauce over the fish, allowing it to drizzle down into the veggies.

Garnish the dish with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens