INGREDIENT
- Vegetable oil cooking spray
- Six 8- to 10-ounce salmon fillets, with skin, if possible
- 1/3 cup vegetable oil, such as canola or safflower
- 1 tablespoon seasoned salt
- 3 lemons, halved, for garnish
- 1 1/2 cups beurre blanc (recipe below)
BEURRE BLANC INGREDIENTS
- Makes about 2 cups
- 1 teaspoon clarified butter or olive oil
- 3/4 heavy cream
- 1 large shallot, minced (about 1/4 cup)
- 1/3 cup dry white wine
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- Freshly ground white pepper
DIRECTIONS FOR SALMON
- Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot.
- Lightly brush both sides of the salmon fillets with oil and then season both sides lightly with seasoned salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer, or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes more.
DIRECTIONS FOR BEURRE BLANC
- In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring.
- Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.
- Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.
Serve each fillet garnished with a lemon half and the beurre blanc sauce on the side.
