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Salmon with Cilantro Beurre Blanc

For this particular pairing we aimed for a classic chardonnay pairing, but with a small twist. Salmon is wonderfully in season in the summer and a perfect time to pair with a nice Chardonnay. Beurre blanc is a classic french, butter based sauce, that can be used in many applications but fish is an easy pair. We decided to step the sauce up a bit by adding a bit of California flare. Our slight deviation was the incorporation of cilantro, an herb I personally thing goes wonderfully with fish. To ensure a smooth texture, I made a cilantro oil to bring into the butter emulsion. This proved to be a wonderful addition both for taste and aroma. Give it a shot on your next salmon meal!


Cilantro Oil:

In a blender, combine 1 Bunch of cilantro and 1 Cup of Vegetable oil and blend until smooth.

In a small pot, combine shallots, lemon juice and white wine. Cook over medium-low heat until there is about 1/4 cup of liquid remaining. Then add in the cilantro oil and mix well using a whisk. Finally start incorporating the butter and whisking well to create a nice smooth texture in the sauce. Once smooth, keep warm and set aside for service.

In a well oiled non-stick pan, place salmon flesh side down and cook over high heat for roughly 2-3 minutes. Carefully flip to skin side down, turn down the heat to medium and cook for 3-5 minutes. This will ensure a very crispy skin and a clean removal from the pan. Once cooked, remove from pan and set on a paper towel to let rest for 1 minute before plating. Serve with generous spoonful of the warm Beurre Blanc sauce. Makes 4 servings.

Recommended sides:

Asparagus, Cous Cous or Roasted Potatoes