|EVERY FEW MINUTES|
|BAKED SALMON WITH BEURRE BLANC SAUCE|
8 oz. of salmon per person
1 tsp. olive oil
4 medium, peeled and seeded tomatoes
1/2 stick of butter
1 - 1.25 cups of white wine
2 cloves garlic
1.5 tsp. of dill weed
2 cups heavy whipping cream
Preheat oven to 375°F.
Chop tomatoes to fineness desired. Puree for a completely smooth sauce, or less for more chunky texture.
In a sauce pan, combine tomatoes, butter, 1 cup of wine and garlic over medium heat.
Stir and reduce liquid volume by 1/2 - 3/4 (about 10-15 minutes).
Add whipping cream and dill weed. Reduce heat to medium-low. Stir slowly, but continuously until the sauce is somewhat thick. If the sauce becomes too thick, add a little extra wine.
Prep a glass pan with 1 teaspoon of olive oil to keep fillets from sticking. Lay salmon fillets in pan. Squeeze lemon juice over the fillets.
Place in preheated oven and bake for approximately 3 minutes per fillet or until the white fat bubbles on the side of the salmon fillets and they become more translucent. Broil for about 3 minutes, then remove from oven.
Serve fillets with sauce.
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