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Baked Salmon With Beurre Blanc Sauce
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BAKED SALMON WITH BEURRE BLANC SAUCE | |
8 oz. | salmon per person |
2 | lemons |
1 tsp. | olive oil |
Sauce: | |
4 | medium, peeled and seeded tomatoes |
1/2 stick | butter |
1 - 1.25 cups | white wine |
2 cloves | garlic |
1.5 tsp. | dill weed |
2 cups | heavy whipping cream |
Preheat oven to 375°F.
SAUCE:
Chop tomatoes to fineness desired. Puree for a completely smooth sauce, or less for more chunky texture.
In a sauce pan, combine tomatoes, butter, 1 cup of wine and garlic over medium heat.
Stir and reduce liquid volume by 1/2 - 3/4 (about 10-15 minutes).
Add whipping cream and dill weed. Reduce heat to medium-low. Stir slowly, but continuously until the sauce is somewhat thick. If the sauce becomes too thick, add a little extra wine.
FISH:
Prep a glass pan with 1 teaspoon of olive oil to keep fillets from sticking. Lay salmon fillets in pan. Squeeze lemon juice over the fillets.
Place in preheated oven and bake for approximately 3 minutes per fillet or until the white fat bubbles on the side of the salmon fillets and they become more translucent. Broil for about 3 minutes, then remove from oven.
Serve fillets with sauce.
Recipe uploaded with Shop'NCook for iPhone.
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