Bought a beautiful piece of salmon today. Stella was with me and requested that sauce I made over the summer... it had little bits of something in it, and was white. I looked it up, and alas, it was beurre blanc. I had to break it to her that I am currently on my no butter, no cream commitment. She pondered a moment and said to me, isn't that sauce served on the side? Hmm, how right you are.
I decided to broil the salmon with a little miso glaze:
1/3 cup light miso
1/3 cup sake
2 tbsp light soy sauce
1 tbsp honey
Place individual portions of salmon in a zip lock bag with the miso glaze and let marinade for a few hours. Line a baking pan with foil and broil the salmon, skin side first for about 2 minutes per side, depending on thickness of your salmon.
And, not being able to resist a Stella boo face, here's the beurre blanc:
2 tbsp white wine
2 tbsp white wine vinegar
1 tbsp finely minced shallots
1/4 cup cream
pinch of salt
sprinkle ground white pepper
8 tbsp butter cut into small pieces
Combine wine, vinegar and shallots in a small sauce pan. Simmer until sauce is reduce to 1 tbsp. Add in salt, pepper and cream. Bring to a light boil for 1 minute. Turn heat down to low and add the butter a piece at a time, whisking all the time until all butter is incorporated. Do not bring back to a boil or the butter will separate. Keep sauce warm until ready to use. Makes about 1/2 cup.
The salmon was fabulous. As usual, correctly steered by my guy at the fish counter.