Grilled Spring Salmon Recipe
roasted fingerling potatoes, grilled zucchini, confit baby tomatoes, beurre blanc
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Ingredients
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For the Salmon and Vegetables
For the Beurre Blanc
Method
Preparing the Vegetables
Roasting Fingerling Potatoes
Preheat the oven to 400°F (200°C). Halve the fingerling potatoes and toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
Grilling Zucchini and Tomatoes
While the potatoes are roasting, slice the zucchini into 1/2-inch thick rounds. In a bowl, combine zucchini, baby tomatoes, 2 tablespoons of olive oil, salt, and pepper. Preheat a grill or grill pan over medium-high heat and grill the zucchini for about 3-4 minutes per side, and the tomatoes until they start to blister, about 5 minutes.
Cooking the Salmon
Making the Beurre Blanc Sauce
Preparing the Sauce
In a saucepan over medium heat, combine white wine and minced shallots. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Add heavy cream and simmer for another minute. Reduce heat to low and whisk in cold butter, a few cubes at a time, until the sauce is creamy. Season with salt and white pepper to taste.
