Salmón con Beurre Blanc de Limón, Espárragos Asados y Aceite de Cebollín

This recipe for Salmon with Lemon Beurre Blanc, Roasted Asparagus, and Chive Oil combines salmon with lemon butter sauce, roasted asparagus, and chive oil. It's a delicious option to prepare at home and share at a special meal without overcomplicating it.

Ingredients

For the salmon

• 4 salmon fillets with skin, 180 to 200 g each
• 2 cucharaditas de sal de grano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon of garlic powder
• 2 tablespoons extra virgin olive oil

For the asparagus

• 2 bunches of fresh asparagus
• 2 tablespoons extra virgin olive oil
• 1 cucharadita de sal de grano
• ½ teaspoon black pepper
• Zest of ½ yellow lemon

For the Lemon Beurre Blanc

• 2 shallots, finely chopped
• ½ cup dry white wine
• 2 tablespoons of freshly squeezed yellow lemon juice
• 1 cucharadita de ralladura de limón amarillo
• 2 tablespoons of heavy cream (optional, helps stabilize the sauce)
• 200 g unsalted butter, very cold and cut into cubes
• ½ teaspoon salt
• Freshly ground white pepper to taste

For the chive oil

• ½ cup fresh chopped chives
• ½ cup extra virgin olive oil

For decorating

• Pea shoots or microgreens
• Very thin slices of yellow lemon
• Freshly ground black pepper
• Flaky salt (optional)

Step-by-step preparation

Step 1: Prepare the chive oil

1. Place the chives and olive oil in the blender.
2. Blend for one minute until you get a deep green oil.
3. Strain it with a cheesecloth or a very fine sieve without pressing too hard.
4. Reserva.
5. Tip: This oil is also delicious on soups, pastas, purees, and vegetables.

Step 2: Roast the asparagus

1. Preheat the oven to 220 °C.
2. Wash the asparagus and cut off the toughest part of the stem.
3. Place them on a baking sheet.
4. Add the olive oil, salt, and pepper.
5. Mix to coat them evenly.
6. Bake for 10 to 12 minutes.
7. When they come out of the oven, add the lemon zest.
8. Keep warm.

Step 3: Prepare the salmon

1. Pat the salmon skin perfectly dry with paper towels.
2. This step is essential for truly crispy skin.
3. Season both sides with salt, pepper, and garlic powder.
4. Heat a stainless steel or cast iron pan over medium-high heat.
5. Add the olive oil.
6. When the oil is hot, place the salmon skin-side down.
7. Gently press each fillet for the first 20 seconds with a spatula to prevent the skin from shrinking.
8. Cook for 5 to 6 minutes without moving it.
9. When you observe that approximately three-quarters of the fillet has changed color, flip it.
10. Cook for only 1 more minute.
11. Remove from the pan and let rest while you prepare the sauce.

Step 4: Prepare the Beurre Blanc

1. In a small saucepan, place the shallots, white wine, and lemon juice.
2. Cook over medium heat until the liquid is almost completely reduced.
3. Approximately one or two tablespoons of liquid should remain.
4. Add the heavy cream (if you decide to use it).
5. Reduce the heat to low.
6. Begin to incorporate the butter one cube at a time, whisking constantly with a whisk.
7. Do not add the next cube until the previous one has been completely integrated.
8. Continue until all the butter is used.
9. Add the lemon zest.
10. Season with salt and white pepper.
11. Very important: the sauce should never boil after incorporating the butter or it could curdle.
12. It should be shiny, silky and with enough consistency to coat the back of a spoon.

Paso 5: Emplatado

1. Place a mirror of Beurre Blanc in the center of the plate.
2. Arrange the salmon fillet on top with the skin facing up to preserve its crispy texture.
3. Place the asparagus on the side.
4. Add a few drops of the chive oil around the plate.
5. Decorate with microgreens, a very thin slice of lemon and a little freshly ground pepper.

¿Te animas a prepararla?

This recipe for Salmon with Lemon Beurre Blanc, Roasted Asparagus and Chive Oil is perfect to enjoy at home and share with those you love most. If you prepare it, tell me in the comments what touch you would give it or with what you would serve it.