Chef's table · HarvestGuide.ca

Crispy-Skin Salmon with Beurre Blanc

Ingredients

• 2 salmon fillets, skin on, patted dry
• Salt, pepper; 1 tbsp neutral oil
• 1 shallot, finely minced
• 60 mL white wine
• 1 tbsp white wine vinegar
• 1 tbsp cream (optional, for stability)
• 115 g cold butter, cut into cubes
• Lemon; chives or dill

Instructions

1. Make the reduction first: simmer the shallot, wine, and vinegar in a small pan until reduced to a couple of spoonfuls; add the cream if using.
2. Pat the salmon dry and season. Heat oil in a pan until shimmering; lay the fillets skin-side down and press flat for a few seconds.
3. Cook on the skin side, undisturbed, until the salmon is cooked about 80% up the sides and the skin is crisp; flip and finish briefly.
4. Return the reduction to low heat; whisk in the cold butter a few cubes at a time, keeping it emulsified, until pale and creamy. Season and add a squeeze of lemon.
5. Off the heat once all the butter is in. Plate the salmon skin-side up, spoon the beurre blanc around, and finish with herbs.

From HarvestGuide.ca — https://harvestguide.ca/recipes/pan-seared-salmon-beurre-blanc-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.