Salmon with Butter Sauce Recipe

Salmon with Butter Sauce picture

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Salmon steaks4
 Sauvignon de touraine1⁄4 Pint (150 Milliliter, 2/3 Cup)
 Onion1⁄2 , peeled and sliced into rings
 Black peppercorns6
 Parsley sprigs2
For beurre blanc
 Shallots3 , peeled, finely chopped
 White wine vinegar3 Tablespoon
 Cold water2 Tablespoon
 Salt To Taste
 Freshly ground white pepper To Taste
 Unsalted butter8 Ounce (250 Gram, 2 Sticks)

Nutrition Facts

Serving size: Complete recipe

Calories 2477 Calories from Fat 1805

% Daily Value*

Total Fat 205 g315.1%

Saturated Fat 119.9 g599.5%

Trans Fat 0 g

Cholesterol 799.7 mg

Sodium 840.8 mg35%

Total Carbohydrates 22 g7.3%

Dietary Fiber 1.5 g6%

Sugars 4.4 g

Protein 124 g248.9%

Vitamin A 149.3% Vitamin C 24.4%

Calcium 19.6% Iron 37.1%

*Based on a 2000 Calorie diet

Directions

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.)
Quantcast