This exquisite dish can be prepared very quickly and is perfectly matched with Anaba Wines' JMcK Estate Vineyard Chardonnay. We love it year-round for its versatility, ease and wow-factor!
Recipe Information
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
- Total Servings: 2
Ingredients
- 2 x 8 ounce Fresh Salmon Fillets (skin removed if you prefer)
- salt (to taste)
- freshly ground pepper (to taste)
- 1 cup butter, salted or unsalted (cut in 1" cubes)
- 2 oz Anaba Chardonnay
- 1 oz white wine vinegar
- 1 tbsp shallot (finely chopped)
- 2 oz cream
- salt and pepper (to taste)
Directions
Beurre Blanc Sauce
- In a small saucepan, add vinegar, wine & shallot. Whisk & reduce until nearly evaporated.
- Add the cream. Whisk & reduce 50%.
- Remove from heat & vigorously whisk in 1/2 of the butter. Keep whisking until melted. Add remaining butter & continue whisking until melted. Set aside.
Pan-Seared Salmon
- Season the top of the fillets with salt and pepper.
- Heat 1 Tablespoon olive oil in a skillet over medium - high heat until it sizzles.
- Add the seasoned salmon to the pan, top side down first, and sear for 4 - 5 minutes, then flip and cook for another 3 - 5 minutes or until the salmon is cooked through. It should flake easily with a fork.
- Serve with the wine butter sauce.
NOTES: You can strain out the shallot for a finer sauce. This type of sauce can break easily. The addition of a bit of cream helps with emulsification.