Posted: May 6, 2013 5:05 PM
Grilled Salmon with beurre blanc, served with cilantro lime rice pilaf and steamed broccoli
2- 8oz salmon fillet lightly seasoned with salt and pepper
cook in a warm saute pan on med-high with a light coating of olive and canola oil to sear the outside of the fish. salmon should be served medium
Beurre Blanc Sauce
1 cup dry white wine
1 Tbsp finely chopped garlic
1 lb unsalted butter, cold
Kosher salt, to taste
Saute garlic, de-glaze with white wine, reduce to 75%, add cold diced butter a little at a time, add citrus and salt and pepper to taste once emulsion forms.
Cilantro lime rice pilaf
1 cup of white rice
2 1/2 cups chicken broth
1/2 bunch cilantro chopped finely
4 limes, squeezed
cook rice with chicken broth until tender and fluffy, remove from heat and add cilantro and lime, salt to taste
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