Hungry for More: Pan Roasted Salmon with Beurre Blanc

Sometimes you want to make a nice, fancy dinner for yourself, your partner or your family. A nice, perfectly done salmon with a delectable sauce drizzled over the top garnished with shallots and sun dried tomatoes atop of lightly sautéed spinach.

This delicious sounding entree is much easier to put together than it sounds. It all starts with a few easy to find ingredients and the right directions to put it all together.

Not only will Mezzaluna’s head chef Eric Watson and Jim Manny show you exactly how to make a perfectly pan roasted salmon on this week’s Hungry for More, but they’ll also show you how to make a great beurre blanc to go along with it.

Pan Roasted Salmon Filet
6-7 oz. Salmon fillet
Light olive oil to taste
Kosher or sea salt to taste
Ground black pepper to taste
1/2 lb. Fresh spinach
1 Shallot, peeled and thinly sliced
1 tsp Minced fresh garlic
1 tbsp dry white wine

Beurre Blanc Sauce
2 Shallots, peeled and sliced
1 1/2 cup White wine
1 oz. Fresh lemon juice
2 tbsp. Heavy cream
1/2 lb Cold butter, small cubed
Kosher or sea salt and white pepper to taste

-Season the salmon fillet with salt and pepper and bring a small sauté pan to high heat. Drizzle the hot pan with oil and quickly at the salmon. Place the salmon “skin side up” and sear for approximately 90 seconds or until fish naturally releases from the pan.
-Turn the salmon over and place the pan and fish in a 385 degree oven for approximately 3 minutes or until medium done.
-Remove the salmon from the sauté pan and over medium high head, lightly sauté the shallots in garlic and a little olive oil. Quickly add the spinach and deglaze with the white wine. Season with salt and pepper.
-In a separate saucepan for the beurre blanc, combine shallots, white wine and lemon juice over high head and reduce to 2 tablespoons.
-Add the cream to the reduction and once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper.
-Place the spinach on a plate and place the salmon fillet on top. Drizzle the beurre blanc and any other garnishes and serve immediately.