Lemon Buerre Blanc for Fish Hugger Salmon
This sauce calls for butter and cream...can you really go wrong here?
2 Tbs finely chopped onions or shallots 1/4 cup white wine 1 1/2 Tbs lemon juice 1 1/2 Tbs cider vinegar Combine in a pan and reduce until almost dry 1/2 pint heavy cream 3/4 pound room temp butter Add cream and reduce by 1/4. Slowly whisk in butter. Keep sauce warm. Garnish with chopped parsley if desired. 2-4 pieces of Salmon
Sprinkle some of Kenny's Original Spice Rub lightly on both sides of the thawed salmon. Grill or pan fry (only a few minutes per side) in a small amount of olive oil. DO NOT OVERCOOK! When fish is flaky it is ready to enjoy. Serve the sauce on the side with some freshly steamed or grilled veggies.
Big George, Nina's Specialty Foods, Phoenix, AZ