One of my favorite recipes is the Salmon Beurre blanc. Beurre blanc is a creamy white butter sauce. Preparation can be very time consuming, but doing it with your partner will help lessen the load. Just think of it as preparing a romantic dinner and spending time with each other in the kitchen. If you enjoy dry white wine, there should be enough left over from the meal prep for you both to enjoy a glass.
I love to serve the Salmon Beurre Blanc over mashed potatoes. I know, I know, potatoes aren’t a fertility food and actually one we should steer clear of. However, moderation is key. If you do not feel comfortable eating mashed potatoes, feel free to substitute the mashed potatoes with brown rice. So here is what you will need:
- 2 Salmon Steaks (4-6 ounces)
- Potatoes or Brown Rice
- 1 Shallot (finely chopped)
- Fresh Tomato (chopped)
- Lump Crab Meat (I use canned)
- Miniature to Small Shrimp (thawed)
- 1/2 Cup Dry White Wine
- 2 Tablespoons White Wine Vinegar
- 8 Tablespoons Butter Cubed
- 1 Tablespoon Heavy Cream
- Olive Oil
If you are going to use mashed potatoes, I would start preparing them the same time as your beurre blanc sauce. The beurre blanc needs to be eaten immediately after preparation, or stored in a thermos in order to keep it from separating and takes approximately 30 minutes to make.
Combine the shallot, white wine vinegar, and white wine in a skillet over medium heat. You will want to bring it to a boil, but be careful as not to burn the shallots. As a beginner, I burnt the shallots the first time I tried so you could probably eliminate that by adding the liquid first and then the shallots to keep them from sticking to the pan. Simmer until the liquid is reduced to 2 tablespoons. This should take about 10 minutes. Once this is reduced, the fun begins!
Now add the tablespoon of heavy cream to the reduction. Once this starts to simmer and boil, turn the heat down to low and begin to add one cube of butter at a time. You will want to whisk in the butter off the heat letting the pan cool, and then return it to the low heat. Continue adding a cube at a time. Be sure to add a cube of butter before the previous cube has completely melted to keep it from separating.
The idea is to keep whisking and adding the butter to get it to a smooth, rich, and creamy consistency. This is why it would be idea to work with your partner on this if this is your first attempt at making this sauce or anything like it. While this is going on, your cooking partner can start the salmon.
Baking The Salmon at 400 degrees:
You will want to drizzle the salmon with olive oil and place it skin side down unto a baking sheet. Salmon doesn’t take that long to cook so I would start checking it after 10 minutes. It is done when it begins to flake easy with a fork. You can season the salmon to your liking, but I just like to use olive oil since I am pouring a buttery sauce over it.
Once everything the sauce is done, you can salt and pepper it to your liking. I then add the tomatoes, shrimp, into the sauce. Place a serving a mashed potatoes on the plate. Set the salmon on top of it and pour the sauce over it to your liking. You can then add the lump crab meat and the capers (to your liking) on top! Serve with a glass of wine and eat up!
If you are looking for a vegetable to go with this dish, I would recommend steamed asparagus. Not only is it tasty, but is packed with folate, glutathione, selenium, and zinc so it is great for both male and female fertility. Asparagus can help increase sperm count and improve egg quality. So it is a win for both (if you like asparagus)!
If you make this dish or something similar, we would love to hear from you. Please leave us a comment or send an email to : Tiffany@ToBeFruit.com. As always, good luck and baby dust!