1/1 Photo of Salmon With Butter Sauce
This is a recipe I'm posting for Zaar World Tour 2006. It's from a cookbook, French Classics. The author, Richard Grausman, stated that poached salmon is traditionally served with a hollandaise sauce but this is much better. You can substitute any thick fish. Serve with potatoes or rice and Chardonnay. Or if you prefer French Hollandaise Sauce #170385
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Units: US | Metric
- 3 lbs skinned salmon fillets
- 1/3 cup distilled vinegar or 1 lemons, juice of or 1 cup white wine
- 2 shallots, finely chopped
- 1/2 cup white distilled vinegar
- 8 ounces lightly-salted butter, softened to room temperature
- 1Cut fish into individual serving sizes.
- 2In large skillet, bring enough water to a boil to cover fish by 1 inch.
- 3If the fish isn't fresh add the white wine, lemon juice, or vinegar.
- 4Add the fish and turn down the heat to simmer. Cook about 10 minutes per inch of thickness of fish. When done, drain on paper towels.
- 5While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains. Add optional ingredients.
- 6Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.
- 7Serve sauce over fish.
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Nutritional Facts for Salmon With Butter Sauce
Serving Size: 1 (306 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 547.7
- Calories from Fat 348
- Total Fat 38.7 g
- Saturated Fat 20.8 g
- Cholesterol 200.1 mg
- Sodium 373.2 mg
- Total Carbohydrate 1.1 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 45.8 g