Wild Salmon With English Peas And Mustard Beurre Blanc Recipe

Cooking Directions

• STEP 1.Season the salmon fillets with salt and pepper.
• STEP 2.Heat olive oil in a skillet over medium-high heat and add the salmon fillets, skin-side down.
• STEP 3.Cook the salmon for 4-5 minutes on each side, or until crispy on the outside and cooked to your desired doneness.
• STEP 4.Remove the salmon from the skillet and set aside.
• STEP 5.In the same skillet, melt the butter over medium heat and add the shallots.
• STEP 6.Cook the shallots until softened, then add the white wine and mustard.
• STEP 7.Simmer the sauce for a few minutes until slightly reduced.
• STEP 8.Remove the skillet from the heat and whisk in the cold butter, one piece at a time, until the sauce is smooth and creamy.
• STEP 9.In a separate skillet, sauté the English peas in butter until tender.
• STEP 10.Serve the salmon fillets with the mustard beurre blanc sauce and sautéed English peas.

Cooking Tips

• Make sure to pat the salmon fillets dry before seasoning them to ensure a crispy skin.
• Cook the salmon fillets skin-side down first to achieve a crispy skin.
• If you prefer a thicker sauce, you can whisk in a cornstarch slurry (cornstarch mixed with water) at the end.

Storage and Serving

• Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the salmon in a skillet over medium heat until warmed through before serving.