Never apply health-related recommendations without consulting your doctor.

Salmon with Beurre Blanc Sauce Recipe

Salmon with Beurre Blanc Sauce

Beurre blanc, one of the well-known sauces of French cuisine, means “white butter”. Eggs are not used in this butter-based sauce. It gets its consistency from the boiling of wine and vinegar, and its color from butter.
We used beurre blanc, which goes well with fish dishes, in the recipe for salmon with sauce, but you can also use it with other fish cooked in the oven.

Salmon with Beurre Blanc Sauce

• 4 slices of salmon fillet
• 10 black peppercorns
• 1 teaspoon of salt
For the Beurre Blanc sauce:
• 140 grams of unsalted butter (cut into small cubes)
• 5 shallots (finely chopped)
• 1 clove of garlic (finely chopped)
• 1 sprig of fresh thyme (leaves removed)
• 1 bay leaf
• 3 freshly ground black peppercorns
• 150ml. White wine
• 1 tablespoon of apple or grape vinegar
• 1 teaspoon of salt

• Place salmon fillets on a baking tray lined with greaseproof paper. Sprinkle salt on them. Put the black pepper grains on the slices and bake in the oven set at 200 degrees for 30-35 minutes or until the salmon is lightly browned.
• To prepare the sauce; Take a tablespoon of the butter you cut into cubes, put it in a sauce pan and melt it over medium heat.
• Once the butter has melted, add the onions, garlic, thyme, bay leaves and black pepper grains to the pot and fry for 2-3 minutes until the onions soften. Make sure the onions soften but do not change colour.
• Add wine and vinegar to the mixture and bring it to a boil. Continue boiling until the liquid is reduced.
• Mix the butter cubes and add them little by little to the mixture. Stir until the sauce thickens and turns a bright color.
• Strain the sauce into a bowl. Add salt and mix. Serve with the sauce on top of the salmon fillets that you have taken out of the oven.