Salmon with Lemon Dill Beurre Blanc

 

We cook to eat….

…Shocking, I know. Here is my rant: I’m not mad that there are professional food stylists, or food photographers or chefs in the world, but I’m also not going to let dinner get cold to take a good photo for our blog. I also don’t want to miss out on sharing the most amazing new recipe because the sun had already set and we couldn’t get natural-light pictures or because the staging and mix of colors were off.

Maybe that means we shouldn’t have a food blog or maybe that just means I’m advocating for more ugly food blogs?! ūüėČ I’m not sure which it is, but for tonight all I know is I’m not going to skip dinner after a 12 hour day at my real job when I feel like cooking, and I’m not going to be quiet about a great sauce just because it’s dark and we were hungry.

In all honesty we are not perfect people, our kitchen is messy more often than it is clean. We eat our fair share of junk food. But more often than not we cook for the joy of eating, and because we love spending our time together creating tangible, wonderful things after a long day. We blog to remember.  And we blog to share our joy with others (between dinner parties).

Few things have been more pleasant surprises than friends sending photos of our recipies that they have cooked. So for everyone who is content cooking a lovingly prepared meal, sharing it with their favorite people – even if it is ugly – this post is for you.

#EndRant

(But for real, this sauce was great. And it actually was pretty and colorful in real life. Pretty and tasty enough for dinner guests, or your significant other on a Wednesday. Maybe we will learn to take a good photo someday….)


Swinging the pendulum completely in the other direction from our last post, this meal took only 10 minutes start to finish and was just awesome.

Adam cooked a really great salmon in the oven just brushed in olive oil, salted and peppered. [The sauce is the star of this show so no need to over season other elements]. I also did a simple unpeeled red skin mashed potatoes to go with. Everything was covered with this perfect, light, fresh, and lemony sauce.

This is a take on a Beurre Blanc sauce (for when you don’t have the right white wine handy), but I would probably make it just like this again in the future.

  • A few splashes of white wine vinegar (1-2 tablespoons?)
  • ~5 tablespoons of cold butter chopped
  • 3-4 cloves of garlic roughly minced
  • 1 large shallot roughly minced
  • Juice from 1 lemon
  • Two pinches of flour (1 tablespoon?)
  • Heavy cream to taste (~1/2 cup)
  • Fresh dill
  • Fresh ground pepper
  • Salt to taste¬†

Add vinegar and 2 tablespoons butter to sauce pan on medium heat. Wisk to dissolve as vinegar vapors burn off. Continue to add butter and wisk until melted and bubbly. Add garlic and shallot and cook while wisking 1-2 minutes. Chop lemon in half and squeeze into pan. Wisk until combined with a slight sheen.

Sprinkle with flour to thicken, stirring constant for about a minute to burn off the flour flavor but be careful not to let sauce burn. Turn off heat, add cream slowly to roux while wisking vigorously. Add more to taste depending on how much zesty lemon flavor you like.

Add dill, grounded pepper and salt to taste. Skip the fancy plated “after” photos and just enjoy.

  Kate and Adam

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