Seared Salmon with Dill Beurre Blanc

Name: Seared Salmon with Dill Beurre Blanc
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: French, European, Mediterranean
Ingredients: Salmon fillet, 4; Dry white wine, 250 g; Shallot, finely diced, 50 g; Cold butter, cubed, 120 g; Lemon zest, 1/2; Lemon juice, 10 g; Dill, finely chopped, 10 g; Salt; Oil

7 steps

Prep:30minCook:20min

Indulge in a deliciously buttery and flavorful seafood experience with seared salmon served alongside a creamy dill beurre blanc sauce. The tender, flaky salmon and delicate herb-infused sauce are a match made in heaven that will leave your taste buds wanting more.

Updated at: Thu, 17 Aug 2023 12:04:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories531.7 kcal (27%)

Total Fat42 g (60%)

Carbs3.6 g (1%)

Sugars1 g (1%)

Protein25 g (50%)

Sodium257.6 mg (13%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4Salmon fillet

250gDry white wine

50gShallot

finely diced

120gbutter

Cold, cubed

0.5Lemon zest

10gLemon juice

10gDill

finely chopped

salt

oil

Instructions

Salmon

Step 1

Pat dry the salmon fillets and season liberally with salt on the meat side.

Salmon fillet4

salt

Step 2

Cure the salmon for 30 minutes then rinse off the salt under cold water. Use a paper towel to pat dry the fillets.

Step 3

In a non-stick pan on high heat, add a small amount of neutral oil and place the salmon in the pan skin-side down.

Pan

oil

Step 4

Once the sides of the salmon start to cook and skin is nicely crisp, flip the fillet and continue cooking until the salmon is cooked to your desired doneness. (I like my salmon medium).

Beurre Blanc Sauce

Step 5

Add the wine and finely minced shallots to a small pot and reduce until it's nearly dry. (~10 min).

Pot

Dry white wine250g

Shallot50g

Step 6

Turn the heat off and whisk in cold butter one cube at a time. Make sure the sauce does not come to a boil. Add the finely chopped dill, zest of 1/2 a lemon, lemon juice, and season to taste with salt.