Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon. Get the recipe for Salmon with Green Olive and Ramp Beurre Blanc ». Farideh Sadeghin
Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon.
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.
Yield: serves 6
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
Instructions
- 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.
- 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
