Salmon in Lemon Beurre Blanc Sauce

🥘 Ingredients

• avocado
  2
• butter
  4 tbsp
• chives
  ¼ oz
• cooking oil
  2 tsp
• crème fraîche
  4 tbsp
• fingerling potatoes
  24 oz
• lemon
  1
• mixed greens
  4 oz
• olive oil
  4 tbsp
• orange
  2
• paper towel
• salmon
  20 oz
• shallot
  2
• sugar
  1.26 tsp
• walnuts
  1 oz
• white wine vinegar
  5 tsp

🍳 Cookware

• small bowl
• baking sheet
• small pot
• large pan
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Quarter lemon . Halve fingerling potatoes lengthwise. Halve, peel, and finely chop shallot until you have ¼ cup (½ cup for 4 servings). Halve orange ; squeeze juice into a small bowl until you have 2 TBSP (4 TBSP for 4). Peel and dice remaining orange into ½-inch pieces. (TIP: Remove as much of the white pith as possible to reduce bitterness.) Halve, pit, and peel avocado ; dice into ½-inch pieces. Squeeze juice from one lemon wedge over avocado and sprinkle with salt. (This will keep your avocado from turning brown!) Finely chop chives .

   lemon: 1, fingerling potatoes: 24 oz, shallot: 2, orange: 2, avocado: 2, chives: ¼ oz
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of olive oil , salt, and pepper. Roast on top rack until browned and tender, ⏱️ 20 minutes . While potatoes roast, in a small pot , combine chopped shallot, juice from one lemon wedge, white wine vinegar , 1/3 cup water, and a pinch of sugar . Bring to a simmer, then reduce heat to medium. Cook until about 2 TBSP liquid remains, ⏱️ 5 minutes .

   olive oil: 4 tbsp, white wine vinegar: 5 tsp, sugar: 1.26 tsp
3. 

   3

   While shallot mixture simmers, cut butter into four pieces (4 TBSP into eight pieces for 4 servings). Once liquid has reduced in shallot mixture, reduce heat to low. Whisk in butter one piece at a time, melting each piece before adding the next, until sauce is pale and creamy. Remove pot from heat. Whisk in crème fraîche until combined. (TIP: If sauce seems too thick, add water 1 tsp at a time.) Season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cover to keep warm.

   butter: 4 tbsp, crème fraîche: 4 tbsp
4. 

   4

   Pat salmon dry with paper towel and season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, ⏱️ 7 minutes . Flip and cook until cooked through, ⏱️ 2 minutes more. Remove pan from heat.

   salmon: 20 oz, paper towel, cooking oil: 2 tsp
5. 

   5

   Whisk ½ tsp vinegar (1 tsp for 4 servings) and 2 TBSP olive oil (4 TBSP for 4) into bowl with orange juice. Season with salt and pepper. TIP: Add a squeeze of lemon juice if you like a tangier dressing! Combine mixed greens , avocado, and diced orange in a medium bowl (use a large bowl for 4). Toss with as much dressing as you like. Season with salt and pepper.

   mixed greens: 4 oz
6. 

   6

   Reheat sauce over low heat if needed. TIP: If sauce has thickened, add more water 1 tsp at a time. Divide salmon, potatoes, and salad between plates. Spoon sauce over salmon. Top salad with walnuts . Garnish salmon and potatoes with chives. Serve.

   walnuts: 1 oz