Salmon... Time to Go Fishy

Salmons are quite reasonably priced for every day meals so we do have it a fair bit... Smoked, poached, steamed... hmm and raw... hmmm think sushi.


Quite a popular fish even with children.


It's rather easy to cook, the fresh fish usually speaks for itself.   But we do like it with Beurre Blanc sauce (white butter sauce), which is not a difficult sauce to make, so, quick and easy meal, yet tasty.


Atlantic Salmon Steaks in Beurre Blanc Sauce


2 pieces of salmon steaks.
Olive oil
Half of fresh Lemon.
Sea Salt


Beurre Blanc Sauce:


½ cup white wine vinegar
½ cup white wine
2 cloves of garlic
2 French shallots - chopped
1 onion - chopped
150g unsalted butter – diced
The other half of fresh lemon
7-8 Black pepper
A couple of dry bay leaves (use fresh if you can)
2 sprigs of thyme
2 sprigs of parsley
1 small sprig of rosemary
1 tbsp of full cream




Add olive oil to non stick frying pan and sear both sides of the salmon steaks till just pink through (only a couple of minutes each sides). Squeeze on lemon and sea salt flakes. Rest the steaks under cover when ready.


Meantime, put white wine and white wine vinegar in a separate smaller pan with garlic, lemon juice, bay leaves, thyme, parsley, whole black pepper, onion, shallots and rosemary.

Reduce to half and sift liquid through sift, retain juice.
Add in the cream to stabilise, and add in butter, stir and cook till all combined to smooth sauce.

Serve salmon with beurre blanc sauce, pomme puree (mashed potatoes) and peas.