Sliced Salmon with Chive Butter Sauce
Sliced Salmon with Chive Butter Sauce
Serves Four
2 tablespoons water or chicken stock
12 tablespoons (1-1/2 sticks or 6 oz.) unsalted California butter,
at room temperature
1/4 cup chopped fresh chives
2-3 teaspoons fresh lemon juice
salt
freshly ground pepper
2 tablespoons melted, unsalted California butter
4 salmon steaks or fillets, about 4 oz. Each
3 tablespoons olive oil
1 tablespoon white wine vinegar or lemon juice
2-3 cups mixed field greens or mixed small lettuce leaves.
To make the butter sauce, bring water or stock to a boil in a 1-1/2
to 2-quart saucepan. Turn heat to low and add 2 tablespoons of
butter. Immediately start whisking, and continue until the butter
has blended smoothly into the liquid. Add the remaining butter in 2
tablespoon pieces, whisking constantly until smooth after each
addition. Don’t let the sauce boil; if it appears to be getting too
hot, lift the pan from heat for several seconds, whisking all the
while. When all the butter has been added, you will have a smooth,
ivory-colored sauce. Remove from heat, add the chives and lemon
juice and season with salt and pepper to taste. Until serving, set
the sauce aside in a warm place, such as the back of the stove or
near — but not over — a pilot light.
Preheat oven to 400OF.
To bake the salmon, spread the melted butter in a baking pan. Lay
the pieces of salmon in the baking pan and turn them to coat with
butter. Sprinkle with salt and pepper then cover with foil and bake
for about 10 minutes, or until the fish is cooked as desired.
While the salmon bakes, whisk the olive oil and vinegar or lemon
juice together in a medium bowl. Add the greens and toss to coat
with the dressing. Season with salt and pepper.
To prepare the sauce, heat 2 Tbsp. water in a medium saucepan over a
low flame until it begins to simmer. Whisk in 4 oz. Unsalted Butter
a little piece at a time until it is melted, then add the next piece
of butter until all is used. Season with salt & pepper. Remove from
heat and add 3 tsp. Chopped Chives and the juice from 1/2 a Fresh
Lemon. Keep warm.
Lightly brush four 10″ dinner plates with a small amount of melted
Butter, season with salt and pepper. Cover each plate with 4 ounces
of Salmon, sliced into 1/4″ thick pieces (similar to lox). Place
salmon covered plates in 400 degree oven for 3-5 minutes until the
salmon begins to become opaque. Remove from oven. Spoon warm butter
sauce over Salmon. Serve immediately.
Transfer the cooked salmon to heated dinner plates. Spoon the warm
butter sauce over the fish and place the dressed greens over or
alongside the fish.
This entry was posted on Thursday, August 20th, 2009 at 8:06 am and is filed under Recipes & Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
