Grilled Salmon Recipe
lima bean, corn, roasted red pepper, winter squash & lemon-herb beurre blanc
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Ingredients
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Salmon
Vegetables
Lemon-Herb Beurre Blanc
Method
Prepare the Salmon
Prepare the Vegetables
- 4
Cook the Lima Beans and Corn
In a small pot, bring salted water to a boil. Add the lima beans and corn, and cook for about 5-7 minutes until tender. Drain and set aside.
- 5
Sauté the Winter Squash
In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced winter squash and sauté for about 8-10 minutes until soft and lightly browned.
- 6
Add Roasted Red Peppers
Stir in the diced roasted red peppers into the squash and heat for an additional 2-3 minutes, mixing well.
Make the Lemon-Herb Beurre Blanc
- 7
- 8
Add Wine and Reduce
Pour in the white wine and bring to a simmer. Let it reduce by half, which will take about 5-7 minutes.
- 9
Finish the Sauce
Once reduced, lower the heat and whisk in the remaining butter, one tablespoon at a time, until the sauce is creamy and emulsified. Stir in the lemon juice and fresh herbs. Season with salt and pepper to taste.
Serve the Dish
- 10
Plate the Ingredients
On each plate, arrange a portion of the sautéed winter squash and roasted red pepper mixture, followed by a serving of the cooked lima beans and corn.
- 11
Add the Salmon
Place a grilled salmon fillet on top of the vegetables.
- 12
Drizzle with Sauce
Finish by drizzling the lemon-herb beurre blanc over the salmon and vegetables before serving.
