Salmon with Lemon-Forward Pepe Saya Beurre Blanc

Salmon with Lemon-Forward Pepe Saya Beurre Blanc

This is a great spring time dish. The pastel colours are yellows, pinks, and oranges and it’s great for those who are eating more fish for lent.

Serves 4

Ingredients:

For the Salmon:

  • Salmon Fillets: 4 (6 oz / 170g each)
  • Clarified Pepe Saya Butter or Neutral Oil: 2 tbsp
  • Kosher Salt and White Pepper: To taste

For the Beurre Blanc:

  • Shallots: 2 tbsp, minced
  • Apple Cider Vinegar: 2 tbsp
  • Fresh Lemon Juice: 1/4 cup (60 ml) (use to taste)
  • Unsalted Pepe Saya Butter: 8 oz (225g), chilled and cubed

  • Salt: To taste

Garnish:

  • Meyer Lemons: 2 to 3 (to yield 12 supremes - each filet should have 3 supremes) 

Method:

Prepare the Meyer Lemon Supremes

  1. Segmenting: Slice the top and bottom off the Meyer lemons so they sit flat. Following the curve of the fruit, cut away the peel and all white pith.
  2. Cutting Supremes: Carefully slice between the membranes to release the individual segments (supremes).
  3. Hold: Place the 12 segments in a small bowl with a splash of their own juice to keep them moist. Set aside at room temperature so they don't chill the sauce 
    upon service.

The Beurre Blanc (Emulsion Method)

  1. Reduction: In a small saucepan, combine the minced shallots and 2 tbsp of apple cider vinegar. Simmer until au sec (nearly dry).
  2. Citrus Base: Add about half of the freshly squeezed lemon juice. Reduce the liquid by half.
  3. Monter au Beurre: Lower the heat. Whisk in the chilled butter a few cubes at a time, moving the pan on and off the flame to maintain a creamy consistency. Add additional lemon juice for flavor balance. Add 2-3 additional butter cubes just before the last one has dissolved, to keep the sauce at temp and prevent it from breaking. 
  4. Finish: Do not strain the shallots. Season with salt. Keep the sauce in a warm (100°F–120°F) environment. Serve immediately. 

The Sauté

  1. Prep: Pat the salmon fillets dry and season with salt and white pepper.
  2. Searing: Heat the fat in a sauté pan over medium-high. Place salmon presentation side down.
  3. Medium-Rare Finish: Sauté for 3–4 minutes until golden. Flip, turn off heat, and cook in the cooling pan for an additional 2 minutes.
  4. Temp Check: Remove from the pan when the internal temperature is 120°F (49°C). The center should remain translucent and tender.

Service and Plating

  1. Place each fillet on a warmed plate.
  2. Generously nap the salmon with the shallot-flecked Pepe Saya beurre blanc.
  3. Garnish: Carefully arrange 3 Meyer lemon supremes on top of each fillet. The residual heat from the fish and sauce will gently warm the fruit without breaking down its structure.
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