Baked Salmon with Beurre Blanc Sauce - Recipe

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BAKED SALMON WITH BEURRE BLANC
SAUCE

8 oz. of salmon per person
2 lemons
1 tsp. olive oil

Sauce:

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.

SAUCE:

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.

FISH:

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.

Submitted by: J Dilbeck

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recipe reviews
Baked Salmon with Beurre Blanc Sauce

· Mar 27 · #65034

Cory (Ontario) says:

This sauce is incredible, although I'm having difficulty thickening it

· Oct 12 · #80813

Mel (Florida) says:

This was AMAZING

· Oct 13 · #80930

Amy (Virginia) says:

I altered the sauce slightly, substituting what I had on hand for the dill and heavy cream, as well as adding a small amount of cornstarch towards the end to help with the thickening (perhaps being more patient would have yielded the desired thickening without the cornstarch). The sauce and the salmon were phenomenal! I also served white rice, which tasted excellent with the sauce on it.

· Feb 1 · #93010

Andrew (Oregon) says:

You can thicken sauce with egg yolk :o maybe or even with more cream.

· Aug 2 · #106144

Michele (California) says:

I made this sauce last night and had to substitute a lot for things I didn't have. It's a very forgiving recipe and still worked out very well. Here's what I did:
- Halved the recipe, only used one tomato
- Didn't bother to seed or peel the tomato, just cut it up small and let it simmer down. Still chunky at the end, but great flavor
- Replaced wine with water and added a dash of apple cider vinegar for the tangy taste you might get with wine.
- Replaced whipping cream with low fat sour cream
- Added a few heavy sprinkles of fine black powder and some extra salt to taste, along with the dried dill

· Nov 2 · #112473

Nicole (Connecticut) says:

Great recipe! I wanted a sauce for salmon quick and in a pinch. I had light cream and didn't use the entire stick of butter - 3/4. I let it boil down so had no problem with thickening. I did add some tomato paste because I wanted a darker red sauce. It was yummy! Thanks for sharing it!!!

· Jul 12 · #128021

Karen (California) says:

I made this tonight, and WOW! What a great recipe! I served it with salad, sourdough rolls, and boiled red potatoes. A one-pound fillet was enough to fill four hungry people, but I made the entire amount of sauce; it was so good with the potatoes and rolls. Thank you!

· Apr 21 · #175894

Jack (Georgia) says:

My husband bought some salmon and I wanted to do something new. Found this recipe and made it exactly as written (except 3 minutes was not near enough time so eyeballed it). The fish was moist and perfect and the sauce was out of this world. This is the first time I have EVER rated a recipe - it was that good!!

· Dec 9 · #177173

Leslie Kaley (Texas) says:

Delicious sauce! I had to modify it and I just turned it into fish sauce served over rice.

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