Grilled Salmon With Beurre Blanc Sauce Recipe

Preparation Steps

1. 1

   Prepare the Potatoes

   Wash and halve the baby potatoes. In a pot, add the potatoes and cover with water. Bring to a boil and cook for about 15 minutes until fork-tender. Drain and set aside.

2. 2

   Season the Salmon

   Pat the salmon fillets dry with a paper towel. Rub them with olive oil, then season with salt and black pepper on both sides.

3. 3

   Prepare the Asparagus

   Trim the ends of the asparagus. In a pot of boiling salted water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

4. 4

   Grill the Salmon

   Preheat the grill to medium-high heat. Place the seasoned salmon fillets on the grill and cook for 4-5 minutes on each side, or until cooked through and flaky. During the last minute of grilling, sprinkle the capers over the salmon.

5. 5

   Make the Beurre Blanc Sauce

   In a small saucepan, combine 1/4 cup white wine and 1/4 cup white wine vinegar. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Lower the heat and whisk in 1/2 cup of cold butter, piece by piece, until emulsified and smooth. Season with salt and set aside.

6. 6

   Assemble the Dish

   On a plate, arrange the grilled salmon, blanched asparagus, and boiled baby potatoes. Drizzle the beurre blanc sauce over the salmon and serve immediately.