Shallow-Poached Salmon with Beurre Blanc

Shallow-Poached Salmon with Beurre Blanc

Shallow-Poached Salmon with Beurre Blanc


  • 4 6ozskinless salmon fillets
  • 1 ½ teaspoonssea salt (plus more to taste)
  • ¾ teaspoonfreshly cracked black pepper
  • 2Tablespoons Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
  • 6 Tablespoonsunsalted butter, divided
  • 1 lemon,thinly sliced into rounds
  • ½ cup thinlysliced shallot
  • 6 thyme sprigs,plus a few additional thyme leaves for a garnishing
  • ½ cup drywhite wine
  • 1 cup halvedcherry tomatoes


Prep allyour veggies and citrus, washing and slicing the fruit, shallot and cherrytomatoes.

Preheat theoven to 500 degrees F. Sprinkle the salmon fillets evenly with salt and pepper.Make your cartouche by folding a 12” square of parchment paper in half from thebottom to create a rectangle and the fold the left side over to form a square.Set the bottom left point of the parchment triangle in the center of a 12” (ovenproof)skillet and mark where the outer edge of the parchment meets the bottom edge ofthe skillet and trim the parchment along the mark in an arc shape to match thecurve of the skillet. Create a hole in the middle of the cartouche by snippingthe tip ½ inch off the folded point of the triangle.

Heat the oiland 2 Tablespoons of butter in the ovenproof skillet over medium-high untilbutter is melted. Add the lemon slices and cook for 1 minute. Flip the lemonslices and add the shallot to the skillet and stir to coat in the melted butter/ oil.

Cook stirringoccasionally until shallot is softened. Add the thyme to the skillet and topwith the salmon fillets. Add the wine to the skillet and top with the cartouche.Bring the mixture to a simmer over medium-high then transfer to the preheatedoven and roast for about 6 minutes until the fish is opaque.

Remove theskillet from the oven. Remove the cartouche and transfer the salmon to a platterand recover with the cartouche. Return the skillet to the stove over mediumheat and bring the contents of the pan to a light simmer. Add the tomatoes andremaining 4 Tablespoons of butter. Stir constantly and cook until the butter ismelted and sauce is nice and creamy. Add salt to taste and remove from theheat.

Remove thecartouche from the salmon and discard. Serve the salmon drizzled in your sauceand garnished with thyme leaves. It’s especially yummy alongside salad or rice pilaf.