Wednesday Recipe: Blackened Salmon, Rice Pilaf & Shrimp Medley With Beurre Blanc Sauce


Main Ingredients

  • salmon
  • shrimp
  • red pepper
  • asparagus
  • chives
  • black sesame seeds
  • onion straws
  • rice pilaf

White Butter Sauce: Beurre Blanc

  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 2 tablespoons finely minced shallots
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 sticks unsalted butter, chilled and cut into 16 pieces


Main Dish

  • Cut salmon into serving sizes, season with blackening and broil in oven 6-8 minutes.
  • Cook rice and form into serving molds.
  • Add butter to pan and fry bottoms.
  • Place rice mold on plate, followed by salmon.
  • Add diced chives and shrimp medley to top.
  • Add asparagus on side. Top with Beurre Blanc sauce.
  • Garnish with black sesame seeds and crispies.

White Butter Sauce: Beurre Blanc

  • Boil wine, vinegar, and shallots in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.
  • Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter, a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
  • Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
  • Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead. Boil cream 1 minute before adding butter.