Grilled Salmon with Buerre Blanc

Buerre Blanc is a White Butter Sauce originally designed for boiled fish but is now served on a wide variety of subjects. I prefer my Buerre Blanc on grilled salmon. This sauce recipe is modified from Julia Child’s Mastering the Art of French Cooking. Several changes were made, but the major one was reducing the amount of butter from eight tablespoons to two.

2 large pieces of skinless salmon

Extra virgin olive oil for brushing

Salt and pepper or Creole Seasoned Salt

Prepare the Buerre Blanc (recipe follows). Light the grill for direct high heat. Brush the salmon with oil and season with salt and pepper or Creole Seasoned Salt.

Grill directly over the fire for 4 minutes per side or until done. Plate the salmon and top with the Buerre Blanc.

Buerre Blanc

2 tablespoons dry white wine

2 tablespoons white wine vinegar

1 large shallot, minced

2 tablespoons butter, divided

1/4 teaspoon flour

1/2 teaspoon chopped tarragon, chives, or parsley (optional)

Combine the first three ingredients (wine through shallot) with 1 tablespoon butter in a small skillet over medium heat. Bring to a boil and continually whisk the ingredients until they are reduced to 1 1/2 tablespoons. Lightly sprinkle the flour into the mixture and whisk until slightly thickened. Remove from the heat and whisk in the remaining butter until well blended and smooth. Set on lowest heat and hold warm.