Oven Baked Salmon with Lemon Cream Sauce
This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc).
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comBahan-bahan
- 2 to 3 lb salmon fillet
- salt and black pepper to taste
- 1 Tbsp olive oil for drizzling salmon
- 1 Tbsp parsley (finely chopped, to garnish)
- 1 small onion or 2 medium shallots (super finely diced (about 1/4 cup diced))
- 1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
- 1/4 cup dry white wine (such as chardonnay or pino grigio)
- 1/2 cup heavy cream
- 1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces
Langkah-langkah
Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.
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