Salmon in Beurre Blanc Sauce

Ever since I figured out what a beurre blanc sauce is, I’ve wanted to make my own. Today was a perfect day to do so because I had a leftover salmon fillet from last night’s dinner.

After making the sauce, the dish was relatively simple. I pan-fried the salmon fillet over low heat, seasoned with salt and pepper, and reheated some farfalle noodles from last night’s dinner to accompany the salmon. Ladle the beurre blanc over everything. Garnish with parsley and shredded parmesan cheese.

I probably used about one-third to half the amount of sauce that I made; which equates to nearly one stick of butter. So of course this meal was decadent and should only be consumed once or twice a year as a treat! (Unless you’re on of those skinny people who can eat whatever they want and not gain a pound. In that case, you could add this into your weekly or monthly dinner repertoire.)

Recipe rating: 


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