Sauteed Atlantic salmon from Bouchon by Thomas Keller

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on June 04, 2015

    This beaurre blanc is fantastic. It's been a while since I've made it, but love the idea of using all fresh herbs to make the sauce. Instead of champagne vinegar, I subbed ume vinegar for some hint of fruit and ume fragrance. I only used the half the amount of butter but it was still incredible tasting and let the herbs really shine. The whole process of making leeks conserve, beaurre blanc and cooking the salmon was easy and ready to eat in 1 hr. It's wonderful to have salmon like this without all the norm lately of sweet or way too robust flavor competing with the great taste of salmon. I used wild sockeye salmon in season from Alaska instead of Atlantic salmon.

  • jodies on March 15, 2014

    Phenomenal. And for once, not too complicated.

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