pot

Salmon with Lemon-Dill Beurre Blanc

INGREDIENTS (Serves 4)

  • 4 6oz. Salmon Fillets
  • 1 cup dry white wine (consider our Chardonnay)
  • 1 large shallot, finely diced (about 1/3 cup)
  • 4 oz. (1/2 cup) unsalted butter, cubed
  • 3 Tbs. chopped fresh dill 2 tsp. finely grated lemon zest
  • 1 tsp. of Dijon mustard
  • 2 tsp. fresh lemon juice, more to taste
  • 4 Large lemons
  • 5 garlic cloves
  • 2 bunches of asparagus
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

Step 1

Cook the wine and shallot in a saucepan over medium-high heat. When the wine has almost evaporated and the sauce has formed a glazy texture (about 7 minutes). Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt. Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.

Step 2

Preheat the oven to 425 degrees. Toss asparagus in oil, sea salt and crushed peppercorn. On a baking sheet lined with parchment paper, place lemon slices on ½ the sheet. Fill the other half with the asparagus. Brush salmon fillets with olive oil, season with lemon juice, salt, pepper, and dill. Bake for 13-15 minutes or until cooked to your preference.

Step 3

Plate salmon, and asparagus. Drizzle a hearty spoonful of the lemon-dill Beurre Blanc sauce over the salmon. Zest half a lemon over the asparagus, and add a pinch of sea salt and garnish with the roasted lemon slices. Serve immediately.