Salmon in Parchment with Beurre Blanc
Chef Jason
Rated 4.6 stars by 5 users
Author:
Chef Jason
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Hey everyone, Chef Jason here! Dive into my Salmon in Parchment with Beurre Blanc! 🐟 Fresh Sockeye Salmon, yellow wax beans, Goldbar squash, and cherry tomatoes are wrapped in parchment and topped with a rich Beurre Blanc sauce made with white wine, cream, and truffle butter. The result? A tender, flavorful dish with a creamy, buttery sauce you’ll love. Enjoy! 😋👨🍳
Ingredients
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2 6oz portions ButcherBox Sockeye Salmon
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1 pint Cherry tomatoes
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1 bunch Chives
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4 oz butter
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2 sheets Parchment paper
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2/3 lb Yellow wax beans
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1 ea Lemon
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1 oz Olive oil
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1 packet Balinese Truffle Salt
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1 ea Goldbar squash
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1/4 bunch Tarragon
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1 ea Shallot
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1 oz Cream
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Please have ¾ cup of your favorite white wine on hand
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Cutting board
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Paper towel
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Knife
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1 Tbsp measure
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Scissors
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12x16” sheet tray
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2qt pot
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Whisk
Mise en Place 🔪
Directions
Prep 🥒
Preheat the oven to 300F.
Cut wax beans into 1” pieces, halve the cherry tomatoes, and slice the squash.
Slice 6 thin slices of lemon and reserve the rest of the lemon to season the beurre blanc.
Peel and finely mince the shallot.
Slice the chives and cover with a damp paper towel.
Dice the butter and place in the fridge.
Cut the parchment paper into a very large heart shape.
How to Cook 🍳
On one piece of parchment paper, place half of the squash, beans, and tomatoes in a small pile, and add 3 sprigs of tarragon.
Place one portion of salmon on top and season with Balinese Truffle Salt.
Lay 3 slices of lemon and drizzle half of the olive oil on top.
Pour 2 tablespoons of white wine on to the salmon as well.
Fold the parchment paper over and crease the sides to form a beautiful little packet. Place on one side of the sheet tray.
Repeat this process with the remaining salmon ingredients.
Place in the oven and cook for 12-15 minutes.
For the Sauce 🍅
Place the minced shallots and remaining white wine in the 2qt pot, heat over medium high heat and boil until au sec.
Add the cream to the pot and cook over medium heat to a glaze.
Remove the pot from the heat and whisk in the diced truffle butter, one piece at a time.
Season with Balinese Truffle Salt and lemon juice. Finish the sauce with sliced chives.
Carefully open the parchment, cover with sauce, and enjoy!