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Béarnaise sauce is a classic sauce for steak or fish, and it is especially mouthwatering with salmon. The name comes from Béarn, a province in France. It is believed the first Béarnaise sauce was created by the same chef who invented puffed potatoes, and the sauce dates back to 1836. It is often cooked over the gentle heat of a bain-marie.

Use four salmon steaks instead of the salmon filets if you prefer. They should weigh about 5 ounces each. The salmon is seasoned simply with salt and black pepper and grilled over a hot grill for a few minutes. If you do not want to flip the salmon for fear of breaking it, you can simply cover the fish in foil as it cooks and the resulting steam will ensure the top is cooked just as well as the bottom and center. Make sure the fish and the grill are both well-oiled since this will help to stop it sticking.

Serve this with white rice or potatoes, and perhaps with grilled vegetables like zucchini or asparagus. Alternatively a tossed green salad is very nice with this recipe and it means you can make it ahead and not have to keep an eye on vegetables as well as the salmon and sauce.

Succulent Béarnaise Salmon
Summary: Béarnaise sauce is lovely with salmon because it is creamy and relatively simple so as not to overpower the fish flavor. It is also delightfully easy to prepare yourself.
Author:
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs salmon filets
  • 1½ tablespoons olive oil
  • Salt and black pepper, to taste
For the Béarnaise Sauce:
  • 1 minced shallot
  • 2 teaspoons minced fresh tarragon leaves
  • ⅓ cup dry white wine
  • 1 tablespoon tarragon vinegar or white wine vinegar
  • ½ teaspoon black pepper
  • 3 egg yolks
  • 2 teaspoons water
  • ½ cup melted butter
Instructions
  1. Brush the grill grates with oil to stop the fish from sticking.
  2. Put the grill rack about 4 inches from the heat source and preheat the grill to very hot.
  3. Put the vinegar, white wine, minced shallot, tarragon, and black pepper in a small pan.
  4. Simmer the mixture until it has cooked down by ⅓.
  5. Let it cool.
  6. Beat the egg yolks, add the water, and combine this with the cooled vinegar mixture.
  7. Return it to a low heat and beat all the time with a whisk for 5 minutes or until thick.
  8. Over the lowest heat, gradually stir in the melted butter, stirring all the time.
  9. Taste and adjust the seasonings.
  10. Rub a thin coat of oil over the salmon to discourage sticking.
  11. Grill the fish flesh side-down for 5 minutes.
  12. At this point you can flip the salmon over or cover it with foil.
  13. Grill for another 2 to 3 minutes.
  14. To check for doneness, cut into the middle using a sharp knife.
  15. If the salmon appears flakey, it is done.
  16. Pour the Béarnaise sauce over the salmon and serve right away with your favorite side dishes.

Photo Description:

This delicious Béarnaise salmon can be served with grilled asparagus and zucchini like you see in the picture, or with a simple tossed salad. The roasted potatoes are also a good pairing, although white rice works just as well. Béarnaise sauce takes a bit of practice but its unique flavor is really special and it is a good sauce to learn how to make. Once you have mastered the technique, serve this sauce with your next filet mignon or sirloin steak, and see how well it goes with meat too. This recipe features salmon and you can choose from salmon steaks or filets. Both yield fantastic results when grilled.

 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine