Grilled Salmon Recipe
With Beurre Blanc Sauce, Capers, Vegetable, Starch
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Ingredients
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Salmon
Beurre Blanc Sauce
Vegetables
Starch
Method
Salmon
- 1
- 2
Beurre Blanc Sauce
- 3
Start the Sauce
In a saucepan, combine the white wine and chopped shallots. Bring to a boil over medium heat and reduce until about 2 tablespoons of liquid remain.
- 4
Finish the Sauce
Lower the heat and add the heavy cream. Gradually whisk in the cold, cubed butter until the sauce is smooth and emulsified. Season with salt and white pepper to taste. Keep warm.
Vegetables
- 5
Prepare the Vegetables
In a pot of boiling water, blanch the asparagus for 2-3 minutes until tender-crisp. Remove and transfer to an ice bath to stop cooking. Drain and set aside.
- 6
Sauté the Vegetables
In a skillet over medium heat, add a bit of olive oil. Add the blanched asparagus and cherry tomatoes; sauté for 3-4 minutes until heated through and slightly blistered.
Starch
- 7
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine rinsed quinoa and water. Bring to a boil, then cover and reduce to low heat. Simmer for about 15 minutes or until quinoa is fluffy and water is absorbed.