A classic beurre blanc elevated with Lemon Ginger Crème Honey — the turmeric undertones in the honey add a warmth that keeps this sauce from being one-dimensional. Restaurant quality, weeknight effort.
Ingredients
- 4 skin-on salmon fillets (6 oz each), pin bones removed
- 2 tbsp Black Barn Apiary Lemon Ginger Crème Honey
- 2 tbsp unsalted butter, cold, cubed (for searing)
- Salt and white pepper
For the Beurre Blanc
- ½ cup dry white wine
- ¼ cup white wine vinegar
- 2 tbsp finely minced shallots
- 6 tbsp cold unsalted butter, cubed
- 1 tbsp Lemon Ginger Crème Honey
- Sea salt to taste
Method
- Make the beurre blanc: combine wine, vinegar, and shallots in a small saucepan. Reduce over medium heat until almost completely evaporated — about 2 tbsp of liquid remains.
- Reduce heat to low. Whisk in cold butter one cube at a time, waiting for each to incorporate before adding the next. Sauce will emulsify and thicken.
- Off the heat, whisk in Lemon Ginger Crème Honey. Season with sea salt. Keep warm over the lowest possible heat or in a warm water bath.
- Pat salmon dry. Season with salt and white pepper on both sides.
- Heat an oven-safe skillet over high heat until smoking. Add butter, place salmon skin-side down. Press gently for 10 seconds to prevent curling. Cook 4 minutes without moving.
- Flip and cook 2 minutes further for medium. The center should be just opaque.
- Plate skin-side up. Spoon beurre blanc generously around and over. Garnish with micro herbs or thinly sliced chives.
Chef's Notes
Pairs beautifully with blanched haricots verts, a fennel and citrus salad, or simply steamed jasmine rice. The beurre blanc can be made 30 minutes ahead and held in a thermos — do not reheat on direct heat or it will break.
