Grilled Copper River King Salmon with Citrus Beurre Blanc

& Fresh Herbs

Salmon with Citrus Beurre Blanc

Grilled Copper River King Salmon

Ingredients:

8-Copper River King Salmon portions about 4-5 oz each
olive oil
salt and pepper
Citrus Beurre Blanc, recipe follows

Instructions:

Preheat grill to medium high.

Lightly oil and season the salmon with salt and pepper. Place salmon on the grill and cook for 3-5 minutes per side, depending on the thickness of the fillet. Remove from the grill and serve topped with the Citrus Beurre Blanc.

Citrus Beurre Blanc

Ingredients:

½ cup dry white wine
½ cup good quality white wine vinegar
2 medium or 1 large shallot, finely chopped
1 cup juice from mixture of fresh orange, grapefruit, lime and lemon
2 Tbsp heavy cream (optional)
10 oz unsalted butter, cut into small pieces, room temperature
Salt and pepper to taste
3 Tbs mixture of chopped herbs (chives, tarragon, chervil, basil)

Instructions:

Place wine, vinegar, shallots and juice in a small non-reactive saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to about ¼ cup of liquid. Add the cream and return to a boil; reduce until slightly thickened.

Remove from heat and whisk butter in a piece at a time, incorporating before adding more. Return sauce to low heat if necessary, but do not boil. Season to taste with salt and pepper. Stir in herbs just before serving.

Wine Pairings