Recette Saumon Sauté au Beurre & Champignons

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pat salmon fillets dry with paper towels and season with salt and black pepper.

Heat a skillet over medium-high heat until hot.

Add oil to the skillet and swirl to coat.

Place salmon fillets skin-side down in the skillet and cook until skin is crispy, about 4-5 minutes.

Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.

Remove salmon from the skillet and tent with foil to keep warm.

In the same skillet, add shallots and sauté until translucent, about 2 minutes.

Pour in white wine and cook until reduced by half, about 3-4 minutes.

Stir in heavy cream and simmer for 2-3 minutes until slightly thickened.

Whisk in cold butter, one piece at a time, until emulsified and smooth.

Add lemon juice and season with salt and pepper to taste.

Serve salmon drizzled with beurre blanc sauce and garnish with fresh herbs.

Cooking Techniques

Spice Level:

Allergens