Recipes

Salmon with Green Olive and Ramp Beurre Blanc

  • Serves

    serves 6

FARIDEH SADEGHIN

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

Ingredients

  • 1 cup dry white wine
  • 13 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

Instructions

Step 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.

Step 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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