Sockeye Salmon with Beurre Blanc Sauce | Roasted Sweet Potatoes & Sourdough Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 500° and prepare a Dutch oven for baking sourdough bread.

Score the sourdough loaf and place it in the oven with the lid on for 20 minutes.

After 20 minutes, reduce the temperature to 450° and bake for an additional 20 minutes with the lid off.

Rinse 2 cups of jasmine rice and set aside.

In a pot, combine 2 cups of jasmine rice with 3 cups of water and add 1 tablespoon of butter and some salt.

Bring the water to a boil on high heat, then reduce the heat and cover once boiling.

Season 6 sockeye salmon fillets with onion powder, paprika, chili powder, cumin, black pepper, oregano, and garlic salt.

Let the seasoned salmon sit to allow the flavors to seep in while prepping other ingredients.

Peel the sweet potatoes and cube them, then toss them with olive oil and the same cowboy seasoning used for the salmon.

Check the rice, ensuring it reaches a rolling boil before turning the heat down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens