ENTREE
Mc Divots Salmon With Lemon Beurre Blanc
Start making the Lemon Beurre Blanc first. Finish it while the salmon is broiling.
1 1/2 tablespoons olive oil
1 tablespoon fine-diced shallots
1 1/2 tablespoons fresh lemon juice
1/4 cup dry sherry wine
1 cup heavy cream
4 skin-on salmon fillets (ours were 7 ounces each)
1 cup butter cut into tablespoon size pieces, at room temperature
Salt and fresh-ground black pepper, to taste
Heat the oil over medium heat in a nonreactive heavy saucepan. Saute the shallot about 2 minutes or just until softened. Add the lemon juice, wine and heavy cream and bring to a simmer. Continue simmering, stirring occasionally, until the mixture has reduced by half and thickened. (Ours took about 15 minutes.)
Meanwhile, preheat the broiler and lightly oil a small broiler pan. Place the salmon fillets, skin side down, on the pan and broil 4 inches from the heat source 3 to 4 minutes or just as long as it takes for the translucent flesh to turn opaque. You can also use a fork to probe the thickest part of the fillet. As soon as it flakes it is properly cooked.
When the sauce has reduced and thickened, slowly whisk in the butter, one piece at a time, and season with salt and pepper. To serve, place the fish on 4 warm serving plates and drizzle the sauce around and over it. Makes 4 servings.
Per serving: 713 calories, 72 percent calories from fat, 57 grams total fat, 26 grams saturated fat, 239 milligrams cholesterol, 2 grams carbohydrates, .04 gram total fiber, .25 gram total sugars, 2 grams net carbs, 46 grams protein, 112 milligrams sodium.
