Roasted Salmon with Parsley Lemon Beurre Blanc

Roasted Salmon with Parsley Lemon Beurre Blanc

Having overnight guests for the holidays always means menu planning. With having to host the holiday meal as well, keeping the menus simple is one way to maintain your sanity. This recipe is simple and elegant but most importantly it is on the table in 30 minutes.

Beurre Blancs are French butter sauces. I know I know you are thinking butter sauces with Thanksgiving around the corner? Keep in mind that less than a ¼ c is the serving portion for each plate so it is not really that bad in terms of calories and beurre blancs are just delicious with fish. Besides think of the omega 3s that you are getting with the salmon. This beurre blanc recipe is a doctored version of the one from Epicurious.

Note: Costco’s carries the larger slabs of salmon that I have not seen in typical grocery stores.

Roasted Salmon with Broccoli

2 lbs. salmon filet

2 large heads of broccoli, stems peeled, cut into spears

Olive oil

Garlic salt

Onion powder

Black Pepper

Kosher salt

Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil. Spray the baking sheet with non-stick cooking spray. Lay the salmon filet down the center of the sheet pan. Paint the salmon filet with olive oil. Sprinkle the filet with the garlic salt, onion powder and black pepper. In a large bowl toss the broccoli spears with olive oil, kosher salt and black pepper. Place the broccoli along either side of the salmon. Roast in the oven for 25 minutes. While the salmon is roasting make the beurre blanc and hot cooked rice.

Parsley Lemon Beurre Blanc

¼ c dry white wine

¼ c white wine vinegar

2 T shallots, minced

1 T garlic, minced

1/3 heavy cream

¼ t salt

1/8 t white pepper

2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled

2 T parsley leaves, minced

1 T lemon juice

In a small saucepan, bring the wine, vinegar, shallots and garlic to a boil and reduce to about 3 tablespoons. Add the cream, salt, and pepper and boil for 1 minute. Turn the heat down to low and whisk in the butter a few pieces at a time until all is incorporated into the sauce. Remove from heat and whisk in the parsley and the lemon juice. Season the sauce again with salt and pepper to taste. Serve immediately. Makes 1 cup.

Hot Cooked White Rice

1 c long grain white rice

2 c water

1 T unsalted butter

½ t salt

In a medium saucepan bring to a boil the water, butter and salt. Stir in the rice. Cover with a lid and turn down the heat to low. Simmer undisturbed for 18 minutes. Turn off the heat. Fluff with a fork and serve.

Assembly:

Place a portion of the rice on each plate. Place the salmon halfway over the rice. Ladle the beurre blanc over the salmon and the rice. Divide the roasted broccoli into 6 portions and place a portion on each plate. Serve immediately.

Serves 6