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Perfect Butter-Basted Salmon Recipe with Creamy Beurre Blanc and Spinach Fondue for an Easy Gourmet Dinner

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A quick and easy gourmet dinner featuring butter-basted salmon with a creamy beurre blanc sauce and velvety spinach fondue. Perfect for impressing guests or elevating weeknight meals.

Ingredients

  • Salmon fillets, skin-on, about 6 ounces (170 grams) each
  • Unsalted butter, 4 tablespoons (60 grams), softened
  • Garlic cloves, 2 large, smashed
  • Fresh thyme, 3-4 sprigs (optional)
  • Salt and freshly ground black pepper, to taste
  • Shallots, 2 small, finely minced
  • Dry white wine, 1/2 cup (120 ml)
  • White wine vinegar, 2 tablespoons (30 ml)
  • Heavy cream, 1/4 cup (60 ml)
  • Unsalted butter, 6 tablespoons (90 grams), cold and cubed
  • Salt and white pepper, to taste
  • Fresh baby spinach, 8 ounces (225 grams), washed and roughly chopped
  • Garlic clove, 1 small, minced
  • Heavy cream, 1/3 cup (80 ml)
  • Gruyère cheese, 1/2 cup (50 grams), grated
  • Nutmeg, a pinch (optional)
  • Salt and pepper, to taste

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Allow to rest at room temperature for 10 minutes.
  2. In a small saucepan over medium heat, combine minced shallots, white wine, and white wine vinegar. Simmer gently until reduced by half, about 5-7 minutes. Add heavy cream and stir.
  3. Lower heat and whisk in cold butter cubes one at a time, allowing each to melt before adding the next. Season with salt and white pepper. Keep warm on low heat, stirring occasionally.
  4. In a medium skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 3 minutes.
  5. Pour in heavy cream, reduce heat to low, stir in grated Gruyère cheese and a pinch of nutmeg. Season with salt and pepper. Let bubble gently until thickened, about 5 minutes. Remove from heat and cover to keep warm.
  6. Heat a skillet over medium-high heat. Add softened butter and let melt until foamy. Place salmon skin-side up and sear for about 2 minutes until golden.
  7. Flip salmon fillets carefully, add smashed garlic cloves and fresh thyme to the pan. Tilt pan and spoon melted butter over salmon repeatedly for 3-4 minutes to baste.
  8. Check for doneness: salmon should flake easily with a fork but remain moist inside, total cook time about 6-8 minutes.
  9. Plate by spooning spinach fondue on plates, placing butter-basted salmon on top, and drizzling with beurre blanc sauce. Garnish with thyme sprig or lemon wedge if desired.

Notes

If beurre blanc sauce breaks, whisk in a teaspoon of cold water off heat to bring it back together. Use fresh butter and maintain medium-high heat for best basting results. Dry salmon thoroughly before cooking for a perfect sear. Spinach fondue is best served fresh and gently reheated if made ahead.

Nutrition

Keywords: butter-basted salmon, beurre blanc, spinach fondue, easy gourmet dinner, salmon recipe, weeknight dinner, creamy sauce, healthy salmon

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