Lunch / Dinner
Pan-Fried Salmon with salted maple beurre blanc
This Pan-Fried Salmon with salted maple beurre blanc is a marriage of North American specialties. Salmon is a fish that crusts nicely, especially when seared with something sweet like maple syrup or maple sugar. The syrup is divided in this recipe, one part for the marinade and the other for the sauce.
Test Kitchen Tip
Maple and sea salt easily rivals salted caramel. And this is the time to use a gourmet sea salt such as Maldon or fleur de sel.
Place salmon in bowl; add ½ cup syrup, toss to coat, and let marinate while preparing sauce.
Melt 2 Tbsp. butter in a sauté pan over medium heat; add shallots and sauté until softened.
Add wine, simmer until nearly evaporated, 3–4 minutes. Whisk in cream; simmer until thickened, 2 minutes. Add remaining ¼ cup syrup; simmer until thickened, 3 minutes.
Off heat, whisk in remaining 1 Tbsp. butter until sauce is smooth; transfer to a bowl and keep warm. Rinse pan; wipe dry.
Remove salmon from marinade; pat dry and season with salt and pepper.
Heat oil in sauté pan over medium-high. Add salmon, skin sides up; sauté until crusts form. Flip salmon; sauté until just beginning to flake when pressed with a finger, 8–10 minutes total. Remove and discard skin. Serve salmon with butter sauce, season with coarse salt.
% Daily Value*
Total Fat 40g 61%
Saturated Fat 17g 85%
Cholesterol 178mg 59%
Sodium 186mg 7%
Carbs 30g 10%
*Percent Daily Values are based on a 2,000 calorie diet.