The sauce would only be eaten by us adults so I cut the recipe in half. There was still plenty left over since it is rich and you don't need a lot per serving. I'd say that half the recipe would be enough for four people. The beurre blanc gave exceptional moisture and flavor to the salmon and the brown rice I served it with .
Raymond Beurre Blanc
Recipe courtesy Alton Brown
- Prep Time:10 min
- Cook Time: 30 min
- Serves:4 servings
- 1 to 2 shallots, chopped fine
- 8 ounces white wine
- 2 ounces lemon juice
- 1 tablespoon heavy cream
- 12 tablespoons cold unsalted butter, cubed
- Salt and white pepper, to taste
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Heat your oven to 425 degrees F.
Wash and trim stems off the asparagus spears. Dry well with paper towel. Put the asparagus on a baking sheet and give a light drizzling of olive oil and sprinkling of salt and pepper. Toss with your hands to coat.
Roast asparagus for 8 minutes or 10 minutes for thicker spears.
Pan Seared Salmon
Rinse salmon fillets (I get boneless and skinless ones) with cold water and dry well with paper towels. Generously sprinkle kosher or sea salt and freshly ground pepper onto the prettier side.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. When the oil is glistening, place the salmon fillets pretty side down in the pan.
Sear salmon for 4 1/2 minutes one side and 3 to 4 minutes on the other side, depending on how thick your fillets are. Plate and spoon some beurre blanc on top.