SALMON with Beurre Blanc Sauce
Morton's Steakhouse Copycat Recipe
vegetable oil cooking spray
6 (8-10 oz.) salmon fillets, with skin, if possible
1/3 cup vegetable oil, such as canola or safflower
1 tablespoon seasoned salt
3 lemons, halved, for garnish
1 1/2 cups beurre blanc (recipe below)
Beurre Blanc Sauce:
(Makes about 2 cups)
1 teaspoon clarified butter or olive oil
3/4 heavy cream
1 large shallot, minced (about 1/4 cup)
1/3 cup dry white wine
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 teaspoon fresh lemon juice
1/4 teaspoon salt
freshly ground white pepper
Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot. Lightly brush both sides of the salmon fillets with oil and then season both sides lightly with seasoned salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer, or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes more.
Beurre Blanc sauce: In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauce for 2 to 3 minutes, or until it softens without coloring. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added. Serve each fillet garnished with a lemon half and the beurre blanc sauce on the side.
Notes: Beurre blanc is a standard cream sauce used in a number of Morton's recipes. It's a French-style sauce, easy to make and endlessly versatile. Cooking the wine until it nearly evaporates adds great flavor to the sauce, and adding the butter a tablespoon at a time turns it silken. Take your time when you make this; you will be rewarded with a smooth, satiny sauce with subtle but gorgeous flavor. They serve it at the restaurant with salmon, and of course it's integral to Chicken Christopher and Shrimp Alexander.