Salmon in Lemon Beurre Blanc Sauce

Name: Salmon in Lemon Beurre Blanc Sauce with Chive Roasted Fingerling Potatoes & Avocado Orange Salad
Yield: 2 servings
Ingredients: 1 Avocado; 1/2 oz Walnuts; 2 tbsp Crème Fraîche; 1/2 Lemon; 2 1/2 tsp Wine; 1/4 oz Chives; 12 oz Potato; 1 unit Orange; 2 oz Mixed Greens; 1 unit Shallot; 10 oz Salmon; 2 tbsp Olive Oil, tbsp; 0.7 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Chive Roasted Fingerling Potatoes & Avocado Orange Salad

By Recipe0 System

Dazzle your dinner guests with this spring-inspired seared salmon dish, complete with a delicate French-style shallot sauce whisked with butter and crème fraîche. Roasted fingerling potatoes invite any runaway sauce and a sprinkle of chives reminds you that spring has sprung. On the side is a colorful arugula salad, bejeweled with fresh orange, avocado, and walnuts. Bright, balanced, and effortlessly elegant—this French favorite is dressed to impress!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Avocado
1/2 oz Walnuts
2 tbsp Crème Fraîche
1/2 Lemon
2 1/2 tsp Wine
1/4 oz Chives
12 oz Potato
1 unit Orange
2 oz Mixed Greens
1 unit Shallot
10 oz Salmon
2 tbsp Olive Oil, tbsp
0.7 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Quarter lemon. Halve potatoes lengthwise. Halve, peel, and finely chop shallot until you have ¼ cup (½ cup for 4 servings). Halve orange; squeeze juice into a small bowl until you have 2 TBSP (4 TBSP for 4). Peel and dice remaining orange into ½-inch pieces. (TIP: Remove as much of the white pith as possible to reduce bitterness.) Halve, pit, and peel avocado; dice into ½-inch pieces. Squeeze juice from one lemon wedge over avocado and sprinkle with salt. (This will keep your avocado from turning brown!) Finely chop chives.
2

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

While potatoes roast, in a small pot, combine chopped shallot, juice from one lemon wedge, 2 tsp vinegar, 1⁄3 cup water, and a pinch of sugar. (For 4 servings, use juice from two lemon wedges, 4 tsp vinegar, and ²⁄3 cup water.) Bring to a simmer, then reduce heat to medium. Cook until about 2 TBSP liquid remains, 4-6 minutes. (For 4, simmer until about 3 TBSP liquid remains, 5-8 minutes.)
3

While shallot mixture simmers, cut 2 TBSP cold butter into four pieces (4 TBSP into eight pieces for 4 servings).

Once liquid has reduced in shallot mixture, reduce heat to low. Whisk in butter one piece at a time, melting each piece before adding the next, until sauce is pale and creamy.

Remove pot from heat. Whisk in crème fraîche until combined. (TIP: If sauce seems too thick, add water 1 tsp at a time.) Season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cover to keep warm.
4

Pat salmon* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes.

Flip and cook until cooked through, 1-2 minutes more. Remove pan from heat.
5

Whisk ½ tsp vinegar (1 tsp for 4 servings) and 2 TBSP olive oil (4 TBSP for 4) into bowl with orange juice. Season with salt and pepper. TIP: Add a squeeze of lemon juice if you like a tangier dressing!

Combine mixed greens, avocado, and diced orange in a medium bowl (use a large bowl for 4). Toss with as much dressing as you like. Season with salt and pepper.
6

Reheat sauce over low heat if needed. TIP: If sauce has thickened, add more water 1 tsp at a time.

Divide salmon, potatoes, and salad between plates. Spoon sauce over salmon. Top salad with walnuts. Garnish salmon and potatoes with chives. Serve.

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