Preparation time: 5 minutes, Cooking time: 8 minutes, Yield: 4 servings
Beurre blanc is a wonderful butter-based sauce. It is very delicate and can break easily, meaning that the acids (lemon and wine) will separate out from the butter. Our simmer plate will hold this delicate sauce for 20 minutes without breaking.
Lemon Dill Beurre Blanc
- 1 teaspoon lemon juice
- 1/2 cup dry white wine
- 1 teaspoon white wine vinegar
- 1 cup butter, cut into chunks
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 4 salmon fillets, about 1-inch thick cut on the bias or "tranche" cut, about 5-6 ounces each
- 1/3 cup mayonnaise
- Salt and white pepper, to taste
Lemon-Dill Beurre Blanc
Place white wine and white wine vinegar in a small saucepan. Reduce down to 2 tablespoons. Over low heat, drop in chunks of butter one by one and "swirl" to incorporate. Drop in the next piece only as the other has fully melted. This will help the butter emulsify with the lemon juice and wine. Once all the butter is incorporated, add lemon juice and salt, and place the saucepan on a simmer plate on low. Stir in dill right before serving.
Lightly brush each portion of salmon with mayonnaise to coat. This helps to seal in the moisture. Season with salt and white pepper to taste. Place on ungreased broiler pan. Adjust rack position to 4, counting up from the bottom. Turn gas infrared broiler to HI. The broiler only takes about 2 minutes to ignite; place the salmon in after this time. Place the broiler pan in the oven so it is centered under the broiler, all the way to the back and center. Broil fish for 4 minutes, searing lightly. Flip and repeat on other side.
Pour lemon-dill beurre blanc over salmon and serve immediately.