Salmon Steaks & Beurre Blanc 🔥
Ingredients:
4 Salmon Steaks
Rosemary Salt
Orange zest
Lemon zest
Rosemary springs
olive oil
Lemon and orange rings to arrange the tray
For Beurre Blanc:
1 shallot diced
2 tbsp butter
pinch of salt
150 ml white wine
50 ml white wine vinegar
250g cold diced butter
chives
salt
Instructions:
* Preheat your oven to 430°F.
* Pat the salmon steaks dry with paper towels. This is key for a crispy exterior.
* Season with rosemary flavoured salt,pepper, sprinkle orange and lemon zest.
* Rub each with olive oil.
Baking:
* Place the salmon steaks on a baking sheet lined with parchment paper. Add lemon and orange rings and rosemary springs.
* Bake for about 12-15 minutes. The exact time will depend on the thickness of the steaks. To achieve a medium doneness, the internal temperature should reach 125°F to 130°F (52°C to 54°C) when checked with a thermometer. Optional Broiling for Extra Crispiness:
If you desire a more crispy top, broil the salmon for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning.
Meanwhile steaks in the oven. Make a sauce:
1. Sauté the shallot gently in a bit of butter and a pinch of salt until it’s soft, making sure it doesn’t brown.
2. Pour in the wine and vinegar, and simmer until the liquid is reduced by three-quarters. Ideally, turn off the heat at this stage, or keep it on the lowest setting.
3. Whisk in the cold butter vigorously until the sauce becomes emulsified.
4. Season with salt according to your preference. Straining the shallots is optional, sprinkle in some chives.
Serve your steaks with sauce and favourite garnish😋Enjoy!
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