Quebec Salmon with Maple Beurre Blanc

Name: Quebec Salmon with Maple Beurre Blanc
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: french
Ingredients: 4 pcs salmon fillets, skin-on (approx. 160 g each); 1 tbsp olive oil; 20 g cold butter; 1/2 tsp fine sea salt; 1/4 tsp freshly cracked black pepper; 2 pcs shallots, finely minced; 60 ml dry white wine (such as Sauvignon Blanc or Pinot Blanc); 2 tbsp white wine vinegar; 2 tbsp pure Quebec maple syrup (dark or amber); 2 tbsp heavy whipping cream (35%); 150 g unsalted butter, chilled and diced into 1 cm cubes; 1/4 tsp fine sea salt; 1 tbsp fresh chives, finely snipped

By Culiora

Quebec Salmon with Maple Beurre Blanc served on a plate, photographed in natural light

Pan-seared Atlantic salmon fillets with crisp skin paired with a classic Quebec-inspired beurre blanc infused with pure maple syrup and white wine vinegar. The delicate sweetness of the maple balances the buttery richness and acidity of the sauce, letting the richness of the fish shine.

Servings: 4
Prep time: 15 min
Cook time: 20 min
Total time: 35 min

Ingredients

4 pcs salmon fillets, skin-on (approx. 160 g each)
1 tbsp olive oil
20 g cold butter
1/2 tsp fine sea salt
1/4 tsp freshly cracked black pepper
2 pcs shallots, finely minced
60 ml dry white wine (such as Sauvignon Blanc or Pinot Blanc)
2 tbsp white wine vinegar
2 tbsp pure Quebec maple syrup (dark or amber)
2 tbsp heavy whipping cream (35%)
150 g unsalted butter, chilled and diced into 1 cm cubes
1/4 tsp fine sea salt
1 tbsp fresh chives, finely snipped

Instructions

Pat the salmon fillets thoroughly dry on both sides with paper towels, especially the skin. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
For the beurre blanc, combine the minced shallots, white wine, white wine vinegar, and maple syrup in a small heavy-bottomed saucepan over medium heat. Simmer until the liquid reduces to about 1 to 2 tablespoons of syrupy glaze, about 5 to 7 minutes.
Stir in the heavy cream and bring to a brief simmer for 30 seconds to stabilise the emulsion. Reduce heat to the lowest setting (or pull the pan off the heat entirely).
Whisk in the 150 g of cold diced butter one or two cubes at a time, allowing each addition to melt and emulsify before adding the next. Move the pan on and off the heat as needed to maintain a temperature between 45°C and 55°C without letting the butter separate. Season with 1/4 tsp fine sea salt. Strain through a fine-mesh sieve into a warm bowl or leave the shallots in according to preference, then keep warm near the stove.
Heat 1 tbsp olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Place the salmon fillets in the pan skin-side down. Press down gently with a flexible spatula for the first 15 seconds to prevent the skin from curling.
Cook undisturbed on the skin side for 4 to 5 minutes until the skin is golden and crisp, and the flesh is cooked about two-thirds of the way up. Add 20 g cold butter to the pan, let it foam, and flip the fillets gently. Cook for 1 to 2 minutes more, basting with the foamed pan butter, until the salmon reaches 50°C to 52°C internal temperature for medium-rare to medium.
Pool a generous spoonful of maple beurre blanc onto warmed serving plates, rest a salmon fillet on top skin-side up to keep it crisp, and garnish with snipped chives. Serve immediately.