We brought you a wonderful beurre blanc salmon recipe. And this recipe will give you an incredibly delicious, easy-to-make, and healthy dinner.
What is Baked Beurre Blanc Salmon?
Oven-fried salmon… And buttery thyme and bay leaf sauce on top.
Who can say no to a plate filled with a creamy meal? When it comes to salmon, this dish is even more tempting. Imagine a meal like this which is ideal for the whole family.
This sauce does not need eggs, as it has enough butter. This also provides a nice advantage for those who do not like eggs.
Although it may seem like a little time to make, it is quite easy. Once you take a bite, you’ll find it worth your time.
Before starting the recipe, note that this delicious Beurre Blanc sauce isn’t just for salmon. We want you to know that it is especially suitable for all fish you bake in the oven.
Without further ado, let’s move on to the step-by-step recipe.
Low Carb Beurre Blanc Salmon Recipe
Baked Beurre Blanc Salmon Recipe
You'll learn an amazing Beurre Blanc salmon recipe that contains only 10g of carbs, is extra filling, healthy, extremely delicious, and rich in vitamins. Try this recipe and share your experiences with us in the comments.
Ingredients
- Salmon (4 fillets)
- White wine (5 fl oz)
- Butter (9 1/2 tbsp, unsalted)
- Shallot (5 pcs.)
- Garlic (1 clove)
- Apple cider vinegar (1 tbsp)
- Tellicherry peppercorns (13 peppercorns)
- Fresh thyme (1 sprig)
- Bay leaf (1 leaf)
- Salt to taste
Instructions
- Start by preheating the oven to 200°C / 392°F. Line a baking tray with baking paper and place the salmon fillets on it, leaving some gaps. Sprinkle some salt over the salmon, and then place 10 Tellicherry peppercorns on top of the salmon fillets. Put the tray in the oven and bake for 30 minutes.
- While the salmon is baking, you can start preparing the sauce. If desired, cut the butter into cubes. Take 1 tbsp of butter in a small pan and melt it over medium heat. Add 3 Tellicherry peppercorns, fresh thyme, bay leaf, and shallot to the melted butter and fry for 3 minutes. Add white wine to this mixture and mix well. Immediately after, add vinegar and mix once again.
- Let it simmer for a while on low heat. We don’t want the sauce to be too watery, so boil it on low heat until it thickens slightly. Gradually add the remaining butter to the mixture, ensuring to mix the sauce thoroughly each time you add the butter. Stir until the sauce thickens and turns a bright color.
- Finally, strain the sauce into a bowl using a strainer. Add some salt to it and mix. Pour the sauce over the baked salmon fillets. Beurre blanc salmon is ready!
Serve immediately.
Notes
Bake in a controlled manner, as the baking time may vary depending on the oven. The salmon is ready when it's not much but slightly becomes golden brown.
If you don’t have any shallots, you can use a small yellow onion instead.
If you don’t have fresh thyme, you can substitute 1/2 tsp dried thyme instead.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 900Total Fat 55gNet Carbohydrates 10gProtein 52g
Serving Recommendations: Enrich your plate!
To achieve this, you can add asparagus before pouring the sauce on your salmon.
If you wish, you can also put baked asparagus on another part of your plate.
Add lemon slices on the side; this way, your plate will look more attractive.
Add a cup of salad with greens and tomatoes to each plate.
See Also
6g Carb Legume Soup Recipe | 4 Different Legumes in One Soup
Liver and Onions with Gravy Recipe | 37g Protein and Low Calorie
Keto Spinach Eggs Recipe | Best Yogurt Butter Topping
Mediterranean Chicken Chickpea Recipe | With Tahini Sauce Topping