Pan Seared Salmon with Beurre Blanc

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Ingredients

• 2 8 ounce Fresh Salmon Fillets (skin removed if you prefer)
• salt (to taste)
• freshly ground pepper (to taste)
• 1 cup butter, salted or unsalted (cut in 1" cubes)
• 2 oz Anaba Chardonnay
• 1 oz white wine vinegar
• 1 tbsp shallot (finely chopped)
• 2 oz cream
• salt and pepper (to taste)

Directions

Beurre Blanc Sauce

1. Step 1

   In a small saucepan, add vinegar, wine & shallot. Whisk & reduce until nearly evaporated.

2. Step 2

   Add the cream. Whisk & reduce 50%.

3. Step 3

   Remove from heat & vigorously whisk in 1/2 of the butter. Keep whisking until melted. Add remaining butter & continue whisking until melted. Set aside.

Pan Seared Salmon

1. Step 1

   Season the top of the fillets with salt and pepper.

2. Step 2

   Heat 1 Tablespoon olive oil in a skillet over medium - high heat until it sizzles. Add the seasoned salmon to the pan, top side down first, and sear for 4 - 5 minutes, then flip and cook for another 3 - 5 minutes or until the salmon is cooked through. It should flake easily with a fork. Serve with the wine butter sauce.

Notes

1. Step 1

   You can strain out the shallot for a finer sauce. This type of sauce can break easily. The addition of a bit of cream helps with emulsification.