Skip to content
Blackened Salmon, Rice Pilaf & Shrimp Medley With Beurre Blanc Sauce

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

By Shane O'Neill, Chief Marketing Officer

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

    1. Cut salmon into serving sizes, season with blackening and broil in oven 6-8 minutes.

    2. Cook rice and form into serving molds.

    3. Add butter to pan and fry bottoms.

    4. Place rice mold on plate, followed by salmon.

    5. Add diced chives and shrimp medley to top.

    6. Add asparagus on side. Top with Beurre Blanc sauce.

    7. Garnish with black sesame seeds and crispies.

    White Butter Sauce: Beurre Blanc

    1. 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.

    2. 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.

    3. 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.

    4. Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead. Boil cream 1 minute before adding butter.

    Cart 0

    Your cart is currently empty.

    Start Shopping