Salmon with Green Olive and Ramp Beurre Blanc

Name: Salmon with Green Olive and Ramp Beurre Blanc
Total time: PT0D0H0M
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

Serves
serves 6

FARIDEH SADEGHIN

Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon.

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

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Instructions

Step 1

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.

Step 2

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

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