Honey Glazed Salmon with Citrus Beurre Blanc
Ready in
1 hour 45 minutes
Serves
4-6
Recipe by
Andrew Hamilton
Ingredients
- 4 six oz salmon filets, skinless
- 2 shallots, sliced
- 1 pc ginger, sliced
- 1 pc lemongrass, sliced
- 1 lemon, peel and juice separated
- 3 clove garlic, crushed
- 1 cup white wine
- 1/2 cup orange juice
- 1/4 cup honey
- 1/2 cup rice wine vinegar
- 1/4 cup mirin
- 1/2 lb butter, cold, cut into small cubes
- 1/2 bunch chives, diced
- Salt and pepper to taste
Preparation
- In a sauce pot place your shallots, garlic, ginger, lemongrass, and the lemon peel. Cover with wine, orange juice, honey, mirin, and vinegar. Bring to a boil.
- Turn down to a simmer, and reduce until the liquid barely covers the aromatics, about an hour. Once reduced, strain off and reserve the liquid.
- Preheat your oven to 400 degrees Fahrenheit. Prepare a parchment lined baking sheet, or an oven safe dish, and place your salmon seam side down. Separating half your acidic reduction for later, brush your salmon with the reduction and season with salt and pepper.
- Bake salmon until an internal temperature of 155 degrees Fahrenheit, 10-20 minutes, depending on the thickness of the salmon. When the salmon out of the oven let it rest for 5 minutes.
- Bring the remainder of your acidic reduction to a boil and remove from heat. Whisking vigorously, add your cold butter to the hot reduction one block at a time. Once all the butter is incorporated, add the chives, lemon juice, and salt to taste.
- Plate the salmon with seasonal vegetables, and spoon over your sauce. Enjoy!
Chef's Tips
For a consistent cook time, try and find four pieces of salmon of similar shape and size. A smaller narrow pot will take longer to reduce but will allow more flavour to infuse the acidic reduction for the beurre blanc sauce.