Sockeye Salmon with Lemon Buerre Blanc Sauce and Asparagus
May 19, 2023 • 0 comments
Pan seared sockeye salmon served with a delicious French butter sauce and al dente asparagus. A delicious low-carb meal packed with heart healthy omega-3 fatty acids.
- Prep Time:
- Cook Time:
- Servings: 2
- (2) Alaska Wild Salmon Portions
- (1 bunch) 1lb - Asparagus
- (1 Tbsp) 1 quart - A2/A2 Ghee (Glass)
- (8oz plus 5 tsp) 1lb Unsalted A2/A2 Butter
- (2 Tbsp) Dry White Wine
- (2 Tbsp) White Wine Vinegar
- (2.5 Tbsp) 1 pint - 100% A2/A2 Heritage Heavy Cream
- (1 lemon, fresh) 1lb - Lemons
- (1 Tbsp, diced) Shallots, 8oz
- (to taste) Fine Celtic Sea Salt, 8oz
- (to taste) Black Pepper
- Start heating water in a pot for boiling/steaming trimmed asparagus.
- Make Lemon Buerre Sauce (see below for exact ingredients)
- Over med-high heat boil wine, vinegar and shallots until reduced to 1 Tbsp liquid.
- Add heavy cream and lemon, boil for 1 minute.
- Reduce heat to low and add a few cold cubes of butter whisking constantly.
- Add the remaining butter cubes little by little whisking the entire time until sauce thickens and coats the back of a spoon.
- Remove from heat and add salt and pepper to taste.
- Strain shallots and set aside with a lid or foil top to stay warm.
- Add the asparagus to the boiling water or in the steamer. This can take 5-10mins to cook depending on the thickness and if you prefer al dente or well done.
- Add 1 Tbsp ghee to a medium pan or skillet on high heat.
- Score the skin side of salmon to allow the fish to cook more evenly.
- Season with salt and pepper on both sides.
- Add salmon to the hot skillet and sear the skin on high for about 20 seconds, flip and brown the other side for 20 seconds.
- Turn skillet to low and add 5 tsps of butter.
- Cook for about 6-8mins basting the salmon several times with the melted butter.
- Keep an eye on the asparagus while the salmon finishes cooking. When done to your liking remove from heat and arrange on a plate with sauce.
- Remove salmon from skillet and place over the asparagus and sauce.
- Garnish with additional sauce, capers or lemon zest (optional).
- 8oz butter, cubed and chilled
- 2 Tbsp Dry White Wine
- 2 Tbsp White Wine Vinegar
- 2.5 Tbsp Heavy Cream
- 1 TB Lemon Juice, fresh
- 1 Tbsp shallot, chopped
- Salt and pepper, to taste
Double or triple the recipe if you are cooking for more than two. Be sure to use a larger pan or skillet.