Salmon with Green Olive and Ramp Beurre Blanc

Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon.

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 1

    cup dry white wine

  • 1/3

    cup white wine vinegar

  • 1

    shallot, minced

  • 16

    tbsp. cold unsalted butter

  • 1

    cup pitted Cerignola olives, roughly chopped

  • 5

    ramps, minced

  • Kosher salt and freshly ground black pepper, to taste

  • 6

    (4-oz.) skinless salmon fillets, pin bones removed

Directions

1. Boil wine, vinegar, and shallot in a 1-qt. saucepan; simmer until liquid is reduced by half, 15–20 minutes. Reduce heat to low; slowly whisk in butter until sauce is smooth. Stir in olives, ramps, salt, and pepper; set beurre blanc aside. 2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Season salmon with salt and pepper; grill, flipping once, until cooked through, 5–7 minutes. Transfer salmon to serving plates; spoon reserved beurre blanc over top.

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