Pan-Seared Salmon with Beurre Blanc, Asparagus, and Wild Rice Pilaf
J
Kaitlin
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Tonight, you'll create elegant Pan-Seared Salmon with Beurre Blanc! First, cook the wild rice (25 mins). Prep & cook the asparagus (15 mins). Sear seasoned salmon fillets (10 mins). The star is the Beurre Blanc: reduce shallots with white wine, then whisk in cold butter for a silky sauce (10 mins). Plate rice, asparagus, salmon, and drizzle with Beurre Blanc. Garnish with parsley. No advanced prep needed; dinner is ready in under an hour!
Meat, Eggs, & Dairy
- 4 fillets salmon
- 8 tablespoons unsalted butter
- 1/4 cup heavy cream
Fresh Produce & Herbs
- 1 pound asparagus
- 1 whole shallot
- 1 whole lemon
- 1/4 cup fresh parsley
Pantry Items
- 1 cup wild rice blend
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/4 cup dry white wine
Seasonings & Spices
- salt
- black pepper
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