Roast Side of Salmon with Orange Beurre Blanc
By America's Test KitchenPublished on October 20, 2021
Yield
Serves 4 to 6
Ingredients
Salmon
15 juniper berries, toasted¾ teaspoon 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, pinbones removed1 tablespoon vegetable oilOrange Beurre Blanc
3 tablespoons dry white wine 2 tablespoons white wine vinegar 1 small shallot, mincedSalt 1 tablespoon 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 dish.
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Grind juniper and fennel in spice grinder or in mortar and pestle until coarsely ground. Transfer spices to small bowl and stir in orange zest, sugar, salt, and pepper.
- Cut piece of heavy-duty aluminum foil to be 1 foot 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 serving dish). Run thin metal spatula between salmon skin and salmon to loosen. Using spatula to hold salmon in place on cutting board or serving dish, gently pull foil out from underneath salmon. Serve with beurre blanc.
for the salmon
for the orange beurre blanc
Yield
Serves 4 to 6Ingredients
Salmon
Orange Beurre Blanc
Ingredients
Salmon
Orange Beurre Blanc
Ingredients
Salmon
Orange Beurre Blanc
Why This Recipe Works
Rather than searing the salmon on the stovetop, we kept everything in the oven, using the rub in conjunction with a hot cooking environment to impart crisp skin, firm flesh, and appealing browning. While the oven and baking pan 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 any 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 protective foil sling. The salmon roasted in the gradually cooling oven, the heat further toasting the rub. An orange beurre blanc sauce offered a sophisticated complement 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 with orange zest. Toast the juniper and fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then remove the skillet from the heat so the spices won't scorch.
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 dish.
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Grind juniper and fennel in spice grinder or in mortar and pestle until coarsely ground. Transfer spices to small bowl and stir in orange zest, sugar, salt, and pepper.
- Cut piece of heavy-duty aluminum foil to be 1 foot 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 serving dish). Run thin metal spatula between salmon skin and salmon to loosen. Using spatula to hold salmon in place on cutting board or serving dish, gently pull foil out from underneath salmon. Serve with beurre blanc.
for the salmon
for the orange beurre blanc
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