West Wednesday: Summer Salmon and Blanc Sauce

There's nothing wrong with treating yourself to nice, fancy inner at home. Summer is right around the corner, and Chef Brian West is getting us ready with some summer cuisine with a Summer Salmon and a French style Blanc Sauce.

CHEF BRIAN WEST

(210) 771-6971

ChefBrianWest.com

IG & FB: @ChefBrianWestSA

Ingredients:

4 each salmon fillets, 6 to 8 oz

1 1/2 teaspoons shallots, minced

2 fluid ounces white wine vinegar

16 fluid ounces Martinellis Apple

Juice

2 fluid ounces Heavy cream, reduced

by half (optional)

6 ounces Unsalted butter, chilled, cut

into cubes

3/4 teaspoon Salt

1/2 fluid ounce Lemon juice

Cilantro leaves, whole

Directions:

Place Martinellis Apple Juice in a sauce pot and boil to reduce to a think syurp or about to about 20% of what you started with.

Combine the Martinellis Apple Juice Reduction, shallots, and white wine vinegar in a saucepan and bring to a simmer

Add the heavy cream, and allow to reduce for 2 to 3 minutes

Add the butter a few pieces at a time, whisking

constantly to blend the butter into the reduction,

The heat should be low as you work. Continue

adding butter until the full amount has been

incorporated.

Taste the beurre blanc and adjust with salt and

pepper. Finish the sauce by adding the lemon

juice. Set aside until needed

In a cast iron skillet add oil and a little butter.

Season Salmon with salt and pepper

Sear both sides until golden brown and place in

the oven until cooked med..about 5mins

Top with the sauce and cilantro