Salmon with Lemon Beurre Blanc

Salmon

• 2 pieces Salmon fillet, skin on
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Lemon beurre blanc

• 1 medium Shallot
• 150 ml Dry White Wine
• 1 tbsp White wine vinegar
• 1 medium Lemon
• 150 g Unsalted butter, very cold
• 5 g Fresh parsley

1. Pat the salmon dry, then season all over with the salt and pepper. Cut the butter into small cubes and keep it in the fridge until needed. Finely chop the shallot, zest the lemon, then squeeze the juice.
2. Make the reduction: put the shallot in a small saucepan with the white wine and white wine vinegar. Simmer over medium heat until reduced to about 2 tablespoons and syrupy, 8 to 10 minutes. Take off the heat and let it cool for 2 minutes so the butter does not split.
3. Whisk in the cold butter a few cubes at a time, returning the pan to very low heat only if needed to keep it just warm. Keep whisking until the sauce is glossy and lightly thickened, then whisk in the lemon zest and 1 to 2 tablespoons lemon juice to taste. Strain into a warm bowl, season with a pinch more salt if needed, and keep warm in a very low spot away from direct heat.
4. Pan-sear the salmon: heat a frying pan over medium-high heat. Add the salmon skin-side down and cook for 4 to 6 minutes until the skin is crisp and the flesh is mostly opaque up the sides. Turn and cook for 1 to 2 minutes more, until just cooked through.
5. Spoon the warm beurre blanc over the salmon and finish with the parsley. Serve straight away while the sauce is glossy.

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