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Salmon with Butter Sauce

  Salmon steaks 4
  Sauvignon de touraine 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Onion 1⁄2 , peeled and sliced into rings
  Black peppercorns 6
  Parsley sprigs 2
For beurre blanc
  Shallots 3 , peeled, finely chopped
  White wine vinegar 3 Tablespoon
  Cold water 2 Tablespoon
  Salt To Taste
  Freshly ground white pepper To Taste
  Unsalted butter 8 Ounce (250 Gram, 2 Sticks)

Place salmon steaks in a shallow ovenproof dish, with white wine, onion, and seasonings.
Cook for about 15 min in a moderate oven, 180°C/Gas Mark 4/350°F.
When cooked, strain, and keep fish warm while preparing sauce.
Put shallots, vinegar, cold water, salt, and pepper in a small saucepan.
Bring to the boil and allow to reduce to about 1 tbsp of liquid.
Remove from heat, and start to beat in butter, a little at a time.
Replace pan over very low heat, and continue to add butter, beating constantly. (Be sure the heat is even, since the butter will separate if the heat is too high.)
The sauce should be smooth and as thick as cream.
Serve warm, poured over the salmon. (This is also delicious over any white fish, shellfish, or vegetables.)

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2632 Calories from Fat 1961

% Daily Value*

Total Fat 222 g341.8%

Saturated Fat 122.4 g612.2%

Trans Fat 0 g

Cholesterol 817.7 mg272.6%

Sodium 702.8 mg29.3%

Total Carbohydrates 22 g7.3%

Dietary Fiber 1.5 g6%

Sugars 4.4 g

Protein 124 g247.8%

Vitamin A 140% Vitamin C 24.4%

Calcium 19% Iron 38.1%

*Based on a 2000 Calorie diet

Salmon With Butter Sauce Recipe