Salmon W/ King Crab & Beurre Blanc Recipe
Make Salmon W/ King Crab & Beurre Blanc Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Beurre Blanc Sauce
Garnish
Method
Preparing the Beurre Blanc Sauce
- 1
Cook Shallots and Wine
In a medium saucepan, combine the finely chopped shallots and white wine. Bring to a boil over medium heat and then reduce to a simmer. Cook until the mixture has reduced by half, about 10 minutes.
- 2
Add Heavy Cream
Once the wine has reduced, stir in the heavy cream and simmer for another 5 minutes.
- 3
Incorporate Butter
Gradually whisk in the cold, cubed unsalted butter until the sauce is smooth and emulsified. Season with salt and white pepper to taste. Keep warm on low heat while preparing the salmon.
Cooking the Salmon
- 4
Prepare the Salmon
Pat the salmon fillets dry with paper towels and season both sides with salt and white pepper.
- 5
Sear the Salmon
In a large skillet, heat a tablespoon of oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Sear for 4-5 minutes until the skin is crispy and the fish is cooked halfway up the side.
- 6
Flip and Finish Cooking
Carefully flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from heat.
Plating the Dish
- 7
Assemble the Plate
Place a salmon fillet on each plate and top with a generous scoop of king crab meat.
- 8
