Salmon with Chive Beurre Blanc and Wild Rice

There are so many ways to cook salmon, but pan-frying is a quick and easy way to enjoy with minimal fuss. Paired it with wild rice, broccoli and a chive beurre blanc sauce, you have a brightly coloured meal with a great balance of nutrition and flavour.

Our amazing friend and chef Steve W sent through this delicious recipe incorporating our chum salmon, but you can use any Skipper Otto salmon species, like coho, chinook, pink, or sockeye or even arctic char.

Note: Steve loves to BBQ all year round, so you can pan fry this salmon in a very hot cast iron skillet on the BBQ as well if you prefer.

Ingredients

Salmon:

• 2 x 5 oz (150 gram) Skipper Otto Salmon eg: chum, coho, chinook, pink or sockeye (skin on or off - your choice)
• 1 Tbsp avocado oil
• 2 Tbsp butter
• Salt & pepper
• Fresh herbs - eg: Thyme or Rosemary (optional)
• 2 cups of broccoli florets (or substitute other vegetable)

Beurre Blanc:

• 1/2 cup unsalted butter, cold and cut in to 1/2 in (1.5cm) cubes
• 1/4 cup (60ml) dry white wine like sauvignon blanc
• 2 Tbsp (30ml) white wine vinegar or lemon juice
• 1 shallot finely chopped
• 1/2 tablespoon chopped chives

Wild Rice:

• 1/2 cup wild rice
• 1 cup chicken broth (or water / vegetable broth if you prefer)
• 1 Tbsp butter or oil

Directions

1. In a small saucepan add the wild rice, chicken broth and butter or oil. Bring to a boil, then reduce heat to a low simmer. Cover tightly and let cook for about 45 minutes. After 45 minutes check to see if all the broth has been absorbed. If not, continue to cook until all the liquid is gone. Remove from heat and let rest covered.
2. In a second saucepan over medium high heat, add the wine, shallots and white wine vinegar or lemon juice. Simmer and stir until reduced.
3. Reduce heat to medium low and whisk in one piece of cold butter. Once that piece of butter has been incorporated, add one more piece and continue until all the butter has been added - whisking continuously. (Note: It is important that the butter is very cold and only add the butter one piece at a time).
4. Once all the butter has been incorporated, you should have nice creamy sauce. At this point strain the sauce into a double boiler on low heat to remove shallots (optional).  (Note: If you don’t have a double boiler turn the heat off and cover with a lid. Just check it every 10 minutes or so in case you need to add a bit of heat to it.) Taste and season with salt if required. Keep the sauce warm while you cook the fish and vegetables.
5. Heat a cast iron or non stick skillet for 10 minutes over medium high heat. While the skillet is preheating, preheat your oven to 325F/160C and put a medium saucepan with water on the stove at a medium high heat and bring to a simmer.
6. Season the salmon on both sides with salt and pepper. Add the avocado oil to the hot skillet and let the oil warm for a minute. Add the salmon presentation side down in the hot oil and let it cook for 3 minutes (presentation side is the side you want facing up when you serve the fish).
7. After the 3 minutes is up, add the butter and optional fresh herbs then carefully flip the fish over. Spoon some of the melted butter over the fish and place in the preheated oven for about 10 minutes (125F/52C internal), or until internal temperature is to your liking. Oven time will depend on the thickness of your fish so I’d suggest you start checking the internal temperature at about the 7 minute mark.
8. While the salmon is finishing off in the oven, steam the broccoli, covered, for about 10 minutes. Season with salt and pepper.

Plating

Add the chives to the sauce then add some of the sauce to the centre of a plate or dish. Add the cooked fish and drizzle a bit more of the sauce over the fish. Add the wild rice and broccoli, and garnish with pea shoots or a little bit more of the chopped chives for a pop of colour. Enjoy!

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram