Total time · 35 min
Pan-Seared Salmon with Cranberry Beurre Blanc
A Quebec-style pan-seared salmon with cranberry beurre blanc that highlights Salmon (4 fillets) and Cranberries (fresh or frozen).
- Prep
- 18 min
- Cook
- 17 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~38 kcal per serving partial estimate
- Ingredient value
- ~$17.42 partial estimate; 5 of 9 ingredients estimated
Ingredients
- 600 g Salmon (4 fillets)
- 100 g Cranberries (fresh or frozen)
- 2 piece Shallots
- 1/2 cup White wine (dry)
- 100 g Butter (cold, diced)
- 1 tbsp Olive oil
- 1 tbsp Chives (chopped)
- to taste Salt
- to taste Pepper
Directions
- 10 min
Reduce the sliced shallots with the white wine and cranberries until almost syrupy.
- 5 min
Off the heat, whisk in the cold diced butter a little at a time to emulsify the sauce, then season with salt and pepper and keep warm without boiling.
- 12 min
Sear the salmon fillets in the hot olive oil until the skin is crisp and the flesh is still pink in the centre; Check that the internal temperature reaches 158 °F (70 °C).
- 8 min
Spoon the cranberry beurre blanc over the salmon, scatter with chives and serve immediately.