Baked Salmon With Beurre Blanc Sauce

Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

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.

Back to Shop'NCook recipe database