Sunday, July 8, 2012

Salmon with Orange Buerre Blanc, and Glazed Vegetables (with a bonus lime and mint sorbet)

First, some thoughts on how this turned out

  • The orange beurre blanc was amazing. I guess a stick of butter will make anything better
  • I’ll definitely try the glazed vegetables again (carrots were a little overcooked this time), but I wouldn’t do it again when there’s already a hearty butter sauce on the plate
  • I thought this would look fancier. One of these days I’ll figure out how to plate food properly.
  • The lime mint sorbet started to melt with the quickness. Though it was like 85 in my apartment.
  • Speaking of the sorbet, it needed something else. Just the lime and mint made it taste like lime-ade (with a hint of mint). Maybe some watermelon would work.
  • Fava beans are more of a pain than they’re worth


Juice of 1 orange (about 3/8 cup)
1 teaspoon orange zest
1 teaspoon minced shallots
¼ cup white wine (I actually used Vermouth)
1 stick (1/4 lb.) butter

Add the orange juice, zest, shallots, and wine in a small sauce pan. Bring to a simmer, cook over medium high and reduce until the sauce is nearly a glaze (took me ~10 minutes). Add in the butter in 4 additions, whisking continuously as you do so to emulsify the sauce. Season with salt and pepper.

Glazed Vegetables
3 carrots, halved, then quartered
Fava Beans (like 8 stalks I think?)
½ - ¾ cup chicken stock
2 Tablespoons butter, divided
Lime juice
Lime zest

For the fava beans: remove the beans from the stalks. Parcook the beans (I was lazy and microwaved them) until the outer layer shrivels. Remove the inner, edible part.
Place the carrots in a medium sauté pan, and cover halfway with chicken stock. Add 1 Tbsp butter. Bring to a boil, reduce to a simmer and cook on medium-low, until carrots start to get tender. Add the fava beans, the remaining 1 tbsp of butter, and raise the heat to medium-high. Stir until the liquid reduced to practically nothing, tossing the vegetables to cover them in glaze. Squeeze in a bit of lime juice, and add some lime zest.

Score the filet along the skin (so it doesn’t curl up in the pan), and season with salt on both sides. Heat a skillet over high heat. Pour a little vegetable oil on the fish, coating both sides. Place the fish in the pan, skin down. Reduce heat to medium, and cook for ~3 minutes. Flip and cook for another minute. Times will vary based on how thick the fish is, the filet I used wasn’t very thick.

Lime and Mint Sorbet:
4 Limes, halved and skin removed
Leaves from 1 sprig of mint, roughly chopped
2 Tbsp sugar
4 cups ice

Add the ingredients to your Vitamix in the order listed. Turn the blender on, and increase the speed from 1 to 10. Blend for 45 seconds, tampering down with the big black tampering thingamajiggy that they give you. The sorbet is done when the blade makes a whirring sound. Serve with lime zest.


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