Monday, February 13, 2012

Almond Encrusted Salmon with Beurre Blanc Sauce

Move over Legal Seafoods

You got some competition in the Almond Encrusted Salmon with Beurre Blanc sauce category.

This is one of my favorite meals on the menu at Legal. Luckily it is so easy to make at home I don't need to go out to a restaurant every time I want to have it for dinner!

  • 3/4lb to 1 lb of salmon
  • 1 egg
  • Sliced almonds
  • 1 tablespoon of minced shallot
  • 1/4 cup of white wine
  • 5 tablespoons of butter (keep this butter in the fridge until you need it - it has to be cold)
  • Olive oil
  • Salt

Pre heat the oven to 375 F.

I cut my salmon in half because it is easier to work with. Season with salt.

Crack an egg into a bowl and add a few tablespoons of water to make an egg wash. Dip the salmon in the wash.

Next press the salmon in the almonds so they stick to the egg wash.

Heat an oven proof skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Place the salmon in almond side down.

Cook almond side down for 2 to 3 minutes until the almonds are browned. Mine were cooked too long and burned. Typical.

Place the salmon in the oven for 7 to 9 minutes until it is cooked though.

Now time to make the Beurre Blanc (butter) sauce.

Heat a skillet over medium heat and add 1 tablespoon of minced shallot.

Add 1/4 cup of white wine. Let it reduce by half.

Stir in the remaining 4 tablespoons of butter into the sauce 1 tablespoon at a time. I just swirled mine in with a fork until melted. You need to constantly swirl so the sauce thickens.

     **The butter must be really cold in order for the sauce to come out right. Keep it in the fridge until you are ready to use it.**

Pour the sauce over the cooked salmon. I served mine over rice pilaf with a side of asparagus

Oh, and a big glass of white wine. I mean it was already out from using it to cook...