Juniper and Fennel-Rubbed Roast Side of Salmon with Orange Beurre Blanc
By America's Test KitchenPublished on December 16, 2020
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
Salmon
15 juniper berries, toasted¾ teaspoons fennel seeds, toasted1 teaspoon grated orange zest ½ teaspoon sugar ½ teaspoon salt ½ teaspoon pepper 1 (1¾- to 2-pound) center-cut skin-on side of salmon, pin bones removed1 tablespoon vegetable oilBeurre Blanc
3 tablespoons dry white wine 2 tablespoons white wine vinegar 1 small shallot, mincedSalt 1 tablespoons heavy cream 8 tablespoons unsalted butter, cut into 8 pieces and chilled⅛ teaspoon sugar ⅛ teaspoon grated orange zestBefore You Begin
If your knife is not sharp enough to cut through the skin easily, try a serrated knife. Heavy-duty aluminum foil measuring 18 inches wide is essential for creating a sling that aids in transferring the cooked fish to a cutting board or serving platter.
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Grind juniper berries and fennel seeds in spice grinder until coarsely ground, about 30 seconds. Transfer spices to bowl and stir in orange zest, sugar, salt, and pepper.
- Cut piece of heavy-duty aluminum foil to be 12 inches longer than side of salmon and fold lengthwise into thirds. Make 8 shallow slashes, about 3 inches long and 1 inch apart, on skin side of salmon, being careful not to cut into flesh. Pat salmon dry with paper towels and lay skin side down on foil. Rub flesh side of salmon with oil, then rub with spice mixture.
- Reduce oven temperature to 275 degrees. Using foil sling, lay salmon on preheated sheet and roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 14 to 18 minutes.
- Meanwhile, bring wine, vinegar, shallot, and pinch salt to simmer in small saucepan over medium heat and cook until about 2 scant tablespoons of liquid remain, 3 to 5 minutes. Reduce heat to medium-low and whisk in cream. Add butter, 1 piece at a time, whisking vigorously after each addition, until butter is incorporated and forms thick, pale yellow sauce, 30 to 60 seconds. Off heat, whisk in sugar. Strain sauce through fine mesh strainer into bowl. Stir in orange zest and season with salt to taste.
- Using foil sling, transfer salmon to cutting board (or platter). Run thin metal spatula between salmon skin and salmon to loosen. Using spatula to hold salmon in place on cutting board or platter, gently pull foil out from underneath salmon. Serve with beurre blanc.
for the salmon
for the beurre blanc
Time
55 minutesYield
Serves 4 to 6Ingredients
Salmon
Beurre Blanc
Ingredients
Salmon
Beurre Blanc
Ingredients
Salmon
Beurre Blanc
Why This Recipe Works
While the oven and a baking sheet heated to 500 degrees, we prepared an aromatic rub, grinding floral yet bitter toasted juniper berries and fennel seeds. A touch of sugar balanced out the bitterness and promoted browning while orange zest added brightness. We slashed the skin to encourage the fat to render, applied the rub, dropped the oven temperature to 275 degrees, and transferred the salmon to the hot pan in a foil sling. The salmon roasted in the gradually cooling oven while the heat further toasted the rub. An orange beurre blanc sauce offered a sophisticated accompaniment to the fish; we prepared it while the salmon roasted by reducing white wine and vinegar on the stovetop, enriching it with cream and butter, and finishing it with orange zest.
Before You Begin
If your knife is not sharp enough to cut through the skin easily, try a serrated knife. Heavy-duty aluminum foil measuring 18 inches wide is essential for creating a sling that aids in transferring the cooked fish to a cutting board or serving platter.
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Grind juniper berries and fennel seeds in spice grinder until coarsely ground, about 30 seconds. Transfer spices to bowl and stir in orange zest, sugar, salt, and pepper.
- Cut piece of heavy-duty aluminum foil to be 12 inches longer than side of salmon and fold lengthwise into thirds. Make 8 shallow slashes, about 3 inches long and 1 inch apart, on skin side of salmon, being careful not to cut into flesh. Pat salmon dry with paper towels and lay skin side down on foil. Rub flesh side of salmon with oil, then rub with spice mixture.
- Reduce oven temperature to 275 degrees. Using foil sling, lay salmon on preheated sheet and roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 14 to 18 minutes.
- Meanwhile, bring wine, vinegar, shallot, and pinch salt to simmer in small saucepan over medium heat and cook until about 2 scant tablespoons of liquid remain, 3 to 5 minutes. Reduce heat to medium-low and whisk in cream. Add butter, 1 piece at a time, whisking vigorously after each addition, until butter is incorporated and forms thick, pale yellow sauce, 30 to 60 seconds. Off heat, whisk in sugar. Strain sauce through fine mesh strainer into bowl. Stir in orange zest and season with salt to taste.
- Using foil sling, transfer salmon to cutting board (or platter). Run thin metal spatula between salmon skin and salmon to loosen. Using spatula to hold salmon in place on cutting board or platter, gently pull foil out from underneath salmon. Serve with beurre blanc.
for the salmon
for the beurre blanc
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