Citrus Salmon With A Orange Buerre Blanc

The Sauce Is Smooth As Velvet & Perfect For Salmon!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes


2 8oz. skinless Salmon filet, cut into fourths
1 orange, sliced
1 lemon, sliced
1 lime sliced
2 cups orange juice
1 1/2 sticks butter (diced) + 2 tbsp
1 tbsp white wine vinegar
2 tbsp olive oil
parsley leaves for garnish

Cooking Tools

Non stick skillet/ frying pan


Salt and pepper salmon filet.  Heat skillet on medium temperature and melt 2 tbsp butter and olive oil. Pan fry salmon 2 minutes on all sides, set aside. In a saucepan, bring orange juice to a boil then reduce to a simmer, add vinegar.  Reduce by half (about 1 cup). Remove the reduced liquid from heat.  Whisk in butter, small amounts at a time and continue to whisk until all the butter is incorporated. Place sliced oranges, lemon & lime on a serving platter.  Place salmon filet on top and drizzle with the Orange Buerre Blanc. Garnish wit parsley leaves.
Yields 8 servings

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