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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.6
  • Total Fat: 8.8 g
  • Cholesterol: 75.9 mg
  • Sodium: 1,309.2 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 29.6 g

View full nutritional breakdown of pan roasted salmon w/ BBQ beurre blanc calories by ingredient
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pan roasted salmon w/ BBQ beurre blanc

Submitted by: JEKGAK

Introduction

Makes 4 fillets, 3/4 c beurre blanc Makes 4 fillets, 3/4 c beurre blanc
Number of Servings: 4

Ingredients

    For the Buerre Blanc
    Combine; Stir in:
    3/4 cup water
    2 T apple cider vinegar
    1 T shallots or red onion, minced
    2 t paprika
    1 t garlic, minced
    2 shakes Mrs. Dash Chipotle seasoning
    1 T Worcestershire sauce

    For the Salmon Rub
    Combine:
    2 T Splenda
    2 t kosher salt
    1 t ground black pepper
    1/2 t ground cumin
    1/4 t dry mustard
    1/8 t ground cinnamon
    4 salmon fillets, skinned 4 oz each

Directions

Preheat oven to 350
COMBINE: water, vinegar, shallots, paprika, garlic and chipotle seasoning for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil and reduce until liquid is nearly evaporated. Stir in Worcestershire. This will take about 15 minutes to reduce.
COMBINE: Splenda, salt and spices for the salmon in a small bowl, then rub on the top side only of the salmon fillets.
SEAR fillets, rub-side down, in iT olive oil in a large, ovenproof, nonstick skillet over high heat. When the fish releases easily and rub side is browned and crisp, about 2 minures, flip fillets. Transfer pan to the oven, uncovered.

Roast until fillets flake easily with a fork, 5 - 6 minutes. Serve with beurre blanc.

Courtesy CuisineAtHome Issue 68, Page 10 (adapted)

Number of Servings: 4

Recipe submitted by SparkPeople user JEKGAK.






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  • 1 of 1 people found this review helpful
    I would make it again. In the Buerre Blanc I decided to put 1 tsp. of honey and 1/2 tsp. of brown sugar. It give it a sweet and a hot taste. The chipotle is a great touch to the sauce. We enjoyed it very much. - 9/29/09

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