Herb Crusted Salmon with Orange Beurre Blanc

My new favourite way to bake salmon. It’s so simple and it really takes this dish to the next level.

The presentation is gorgeous and the crust adds that little extra twist you need, to make this dish fit for a formal celebration or a week night dinner. The sauce is so delicious, you will be reaching out for a spoon

Herb Crusted Salmon with Orange Beurre Blanc

Galatia Pamboridis

My new favourite way to bake salmon. It’s so simple and it really takes this dish to the next level. The presentation is gorgeous and the crust adds that little extra twist you need, to make this dish fit for a formal celebration or a weeknight dinner.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Course Fish, Main Courses

Servings 6

Ingredients

  

For the Salmon

• One whole Salmon fillet, about 1 kg, without skin or bones
• Salt and pepper to taste
• 2-3 Tbsp dijon mustard

For the crust

• 1 cup breadcrumbs
• 2 Tbsp parmesan, grated
• ½ Tbsp tarragon, finely chopped
• 1 Tbsp parsley, finely chopped
• 1 Tbsp olive oil
• Salt and pepper to taste

For the sauce

• ¼ cup red onion, finely chopped
• 1 cup white wine
• ¼ cup Cointreau, or other orange liqueur
• ½ cup orange juice
• 1 tsp orange zest
• ½ cup cream
• 125 grams unsalted butter, cut in 2cm cubes

Instructions

 

• Preheat oven to 210° C fan.

  Make the crust 

  Toast the breadcrumbs in a medium frying pan, over medium heat, stirring often until beginning to colour. Set aside in a bowl. Once cool mix in the remaining ingredients. Make sure that the olive oil is well distributed.

  Prepare the salmon

  Line a baking tray with greaseproof paper. Place the salmon fillet, skin side down on the paper. Season with salt and pepper. Spread the dijon mustard on the entire surface of the salmon.

  Sprinkle salmon with the crust,pressing slightly with the palms of your hands to help the crust adhere on the fish. Bake salmon for 20 minutes, until golden and crisp.

  Make the sauce

  In a small saucepan put the onion, white wine, Cointreau, orange juice and zest. Bring mixture to boil and heat until reduced to about 3 Tbs. Pass mixture through a sieve, pressing the onions to extract as much liquid as possible. Transfer liquid back to the saucepan. Up to this stage you can make the sauce several a hours in advance.Keep covered at room temperature (see note).

  When ready to complete the sauce,place saucepan over medium heat. Once heated remove from heat and start add in the butter, piece by piece, stirring constantly. You want the butter to emulsify without separating so don’t add it all at once. Add a couple of pieces and once mixed through add a couple more. Repeat until all the butter has been used and sauce resembles thin mayonnaise. Season with salt and pepper.

  To serve, transfer fish on a serving platter. Put sauce in a bowl and serve along with the salmon.

Notes

You need to make the sauce as close to serving time as possible as beurre blanc cannot be reheated. But if you have a Thermos flask, you could make it up to 3 hours in advance and keep it in the Thermos until serving time.

 

Collections Buffet dinners, Christmas, summer

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