Salmon in Lemon Beurre Blanc Sauce

🥘 Ingredients

• avocado
  1 unit
• black pepper
  1 pinch
• butter
  2 tbsp
• chives
  2 tbsp
• cooking oil
  1 tbsp
• creme fraiche
  2 tbsp
• fingerling potatoes
  8 oz
• lemon
  2 unit
• mixed greens
  4 oz
• olive oil
  3 tbsp
• orange
  1 unit
• salmon
  6 oz
• salt
  1 pinch
• shallot
  1 unit
• sugar
  1 pinch
• walnuts
  2 oz
• water
  ⅓ cup
• white wine vinegar
  2½ tsp

🍳 Cookware

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

1. 

   1

   Adjust oven rack to top position and preheat to 450 degrees. Wash and dry produce. Quarter lemon . Halve fingerling potatoes lengthwise. Halve, peel, and finely chop shallot until you have ¼ cup. Halve orange ; squeeze juice into a small bowl until you have 2 tbsp. Peel and dice remaining orange into ½-inch pieces. Halve, pit, peel, and dice avocado into ½-inch pieces. Squeeze juice from one lemon wedge over avocado and sprinkle with salt . Finely chop chives .

   lemon: 2 unit, fingerling potatoes: 8 oz, shallot: 1 unit, orange: 1 unit, avocado: 1 unit, salt: 1 pinch, chives: 2 tbsp
2. 

   2

   Toss potatoes on a baking sheet with olive oil (reserve 2 tbsp for dressing later), salt, and black pepper . Roast on top rack until browned and tender ⏱️ 20 minutes to ⏱️ 25 minutes . While potatoes roast, in a small pot , combine chopped shallot, juice from one lemon wedge, white wine vinegar (reserve ½ tsp for dressing later), water , and sugar . Bring to a simmer, then reduce heat to medium. Cook until about 2 tbsp liquid remains ⏱️ 4 minutes to ⏱️ 6 minutes .

   olive oil: 3 tbsp, black pepper: 1 pinch, white wine vinegar: 2½ tsp, water: ⅓ cup, sugar: 1 pinch
3. 

   3

   While shallot mixture simmers, cut butter cold into four pieces. 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 creme fraiche until combined. If sauce seems too thick, add water 1 tsp at a time. Season with salt and pepper. Cover to keep warm.

   butter: 2 tbsp, creme fraiche: 2 tbsp
4. 

   4

   Pat salmon dry with paper towels 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 side down. Cook until skin is crisp and fish is almost cooked through ⏱️ 5 minutes to ⏱️ 7 minutes . Flip and cook until cooked through ⏱️ 1 minute to ⏱️ 2 minutes more. Remove pan from heat.

   salmon: 6 oz, cooking oil: 1 tbsp
5. 

   5

   Whisk reserved white wine vinegar and reserved olive oil into bowl with orange juice. Season with salt and pepper. Add a squeeze of lemon juice if you like a tangier dressing. Combine mixed greens , avocado, and diced orange in a medium bowl . 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. 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: 2 oz