Ingredients
Salmon
- 1 lb Salmon
- 1 Lemon half of the lemon sliced and the other half juiced
- 1 Tbsp olive oil
- thyme
- tarragon
- salt and pepper to taste
Beurre Blanc
- 1/4 cup white wine
- 1/4 cup white wine vinegar
- 2 Tbsp finely chopped shallot
- 1 cup cold butter cubed and chilled
- 1 tsp chopped tarragon
- 1 tsp chopped thyme
- salt and pepper to taste
Servings:
Instructions
Salmon
- Preheat oven to 400F. Line a medium sheet with parchment paper and set aside. Pat dry the salmon with a paper towel. Place salmon on the parchment paper and pour the olive oil onto the salmon. Make sure to coat the entire salmon. Season with salt and pepper, lemon juice, thyme, and tarragon. Top the salmon with the lemon slices.
- Bake for 15 minutes or longer depending on cooking temperature. I like my salmon cooked medium, just a little raw in the center. You can cook for another 2-5 minutes for well done.
Beurre Blanc
- In a 2-3 quart heavy saucepan bring vinegar, wine, and shallots to a boil. Lower heat to a simmer. Begin to slowly add chilled cubed butter to pan. While whisking, the sauce will begin to emulsify. Take the pot off the heat and add remaining butter. Season with salt and pepper. At the very end when your sauce is smooth and luscious add the fresh herbs. Serve with immediately with salmon.
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