Salmon Recipe with Beurre Blanc Sauce

Believing that good nutrition is only possible with real food, Yemekyolculuğu wrote for Yemek.com .

Beurre blanc, one of the well-known sauces of French cuisine, means "white butter". Eggs are not used in this butter-based sauce. It gets its consistency from boiling wine and vinegar to thicken it, and its color from butter.

We used beurre blanc, which goes well with fish dishes, in the salmon sauce recipe, but you can also use it with other oven-baked fish.

How to Make Salmon Recipe with Beurre Blanc Sauce?

• Place salmon fillets on a baking tray lined with baking paper. Sprinkle salt on them. Place black peppercorns on the slices and bake in the oven set at 200 degrees for 30-35 minutes or until the salmon is lightly browned.
• To prepare the sauce; Take a tablespoon of the butter you cut into cubes, put it in a sauce pan and melt it over medium heat.
• When the butter melts, add the onion, garlic, thyme, bay leaf and black peppercorns to the pot and fry for 2-3 minutes until the onions soften. Make sure the onions soften but do not change color.
• Add wine and vinegar to the mixture and boil. Continue boiling until the liquid reduces.
• Add the butter cubes to the mixture little by little, stirring. Stir until the sauce thickens and acquires a bright colour.
• Pass the sauce through a strainer into a bowl. Add salt and mix. Serve by adding the sauce on the salmon fillets you took out of the oven.