Entrée: France – Saumon Poché au Beurre Blanc et Asperges (Poached Salmon with Beurre Blanc and Asparagus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

4 salmon fillets, about 1.5 lb total (680 g total)
1 bunch asparagus
8 tbsp (115 g) salted butter, chilled and cubed
1 / 2 cup (120 ml) dry white wine
2 tbsp (30 ml) white wine vinegar or lemon juice
1 small shallot, finely minced
Salt and white pepper to taste
Water for poaching
1 bay leaf or 1 lemon slice for poaching liquid

Instructions

1. Simmer a poaching liquid of water with a splash of white wine, a bay leaf or lemon slice, and a pinch of salt; gently lower Salmon Fillet portions and poach 6–8 minutes until just opaque; remove and keep warm.  
2. For the beurre blanc, reduce white wine, vinegar and minced shallot in a small saucepan until nearly dry.  
3. Lower heat and whisk in Salted Butter cubes piece by piece until emulsified into a glossy sauce; season lightly with salt and white pepper.  
4. Steam or blanch Asparagus until bright and tender-crisp, season with salt.  
5. Plate salmon atop asparagus and spoon warm beurre blanc over the fish; serve immediately.

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