Salmon Beurre Blanc * Recipe

Preheat the oven to 425°F (220°C). Toss halved fingerling potatoes with 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp thyme leaves (if using) in a bowl so they are evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet cut-side down. Roast 25–30 minutes until golden brown and crisp outside and fork-tender inside. Shake the pan once halfway through to promote even browning. Keep warm.

While potatoes roast, toast 3 tbs raw almonds in a dry skillet over medium heat until fragrant and lightly browned, about 3–4 minutes; watch closely to avoid burning. Let cool slightly.

In a blender or food processor combine 1 cup roasted red peppers, 1/4 cup roasted tomato, toasted almonds, 1 garlic clove, 1 tbs sherry vinegar, 1 tsp smoked paprika, 1/2 tsp salt and 1/8 tsp crushed red pepper flakes (optional). Pulse until smooth.

With the motor running, stream in 3 tbs extra-virgin olive oil until the sauce is creamy and emulsified. Taste and adjust seasoning. If too thick, add 1–2 tbs water to reach a spoonable consistency. Keep at room temperature or slightly warm.

In a small saucepan over medium heat combine 1/2 cup dry white wine, 2 tbs white wine vinegar and 2 tbs minced shallot. Bring to a simmer and reduce until about 2–3 tbs of liquid remain (approx. 6–8 minutes).

Lower heat to very low. Stir in 2 tbs heavy cream (this helps stabilize the sauce). Remove from heat. Whisk in cold cubed butter, a few cubes at a time, allowing each addition to melt and emulsify before adding more. Continue until all 8 tbs butter are incorporated and sauce is smooth.

Return briefly to lowest heat if needed to keep warm but do not boil. Season with 1/2 tsp salt and 1/4 tsp white or black pepper and 1 tbs fresh lemon juice. Keep warm in a small thermally insulated container or over the lowest possible heat while you cook the salmon.

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs olive oil and when shimmering place salmon fillets skin-side down. Press gently with a spatula for 20 seconds to ensure even contact.

Cook skin-side down until skin is crisp and salmon is cooked about two-thirds of the way up the side, 4–6 minutes depending on thickness. Flip and cook the other side 1–2 minutes for medium (internal temp ~120–125°F / 49–52°C) or until desired doneness. Remove salmon to a warm plate and rest 2 minutes.

Warm the Romesco briefly if chilled (microwave 10–15 seconds or warm in a small saucepan) and stir. Place a spoonful of Romesco on each plate as a smear or small pool.

Arrange 1 salmon fillet on each plate atop or beside the Romesco. Spoon 2–3 tbs of beurre blanc over the top of the salmon (avoid pouring directly on skin if you want it to stay crisp).

Add a portion of crispy fingerling potatoes alongside. Add a dollop (about 2 tbs) of crème fraîche near the salmon or a small quenelle on the plate and sprinkle with 1 tbs chopped chives evenly across all plates.

Garnish with a lemon wedge and serve immediately.