Poached Wild Salmon Steaks with Citrus Beurre Blanc

Poached Wild Salmon Steaks with Citrus Beurre Blanc
Photo by Scott Phillips

Ingredients

  • 6 oz. (12 Tbs.) cold unsalted butter, cut into ½-inch pieces
  • Kosher salt
  • 1 Tbs. fresh lime juice
  • 2 bay leaves
  • 1 Tbs. fresh lemon juice
  • ½ medium yellow onion, thinly sliced
  • 1 medium carrot, thinly sliced
  • + 8 more ingredients
    • 4 6-oz. wild salmon steaks (about 1 inch thick)
    • 4 cups dry white wine
    • ½ cup fresh orange juice
    • 6 black peppercorns; more freshly ground to taste
    • 6 sprigs fresh thyme
    • ½ large lemon, thinly sliced
    • 9 sprigs fresh flat-leaf parsley, plus 1 Tbs. finely chopped
    • 2 Tbs. finely chopped shallot

Let the salmon sit at room temperature for 30 minutes while you make the poaching liquid. To make the poaching liquid, combine 3 cups of the wine, the carrot, onion, lemon, 8 parsley sprigs, 5 thyme sprigs, the peppercorns, bay leaves, 2 tsp. salt, and 3 cups water in an 11- to 12-inch skillet o...

View full recipe at Fine Cooking

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