An elegant beurre blanc—scented with orange zest and fresh thyme—is divine on both the crisp-crusted potatoes and the meaty salmon. Serve with steamed Broccolini for a stunning meal that's ready in well under an hour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2014
Ingredients
Orange Beurre Blanc:
Method
Toss together potatoes, oil and half each of the salt and pepper; arrange on parchment paper–lined rimmed baking sheet. Roast in 425 F (220 C) oven, turning once, for 20 minutes. Sprinkle salmon with remaining salt and pepper. Move potatoes to one side of pan; arrange salmon on other half. Roast until fish flakes easily when tested and potatoes are crisp and golden, 10 to 12 minutes. Sprinkle chopped parsley over potatoes.Orange Beurre Blanc: Meanwhile, in saucepan, bring shallot, thyme, wine, vinegar and orange juice to boil; boil until reduced to 2 tbsp, about 5 minutes. Discard thyme. Reduce heat to low; add butter, one cube at a time, whisking just until melted before adding next cube. Stir in orange zest, salt and pepper. Cover and keep warm.
Whisk beurre blanc just before serving with salmon and potatoes.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 383 mg
- Sugars 2 g
- Protein 33 g
- Calories 688.0
- Total fat 43 g
- Cholesterol 144 mg
- Saturated fat 18 g
- Total carbohydrate 38 g
%RDI
- Iron 10.0
- Folate 30.0
- Calcium 5.0
- Vitamin A 23.0
- Vitamin C 37.0
