Pan Seared Salmon with Ginger-Lime Buerre Blanc Sauce
For the Salmon:
- 4 skin-on salmon fillets, 4 – 6 oz each
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable or canola oil
For the Sauce:
- 1/4 cup white wine
- 1 shallot, finely chopped
- 2 tablespoons fresh ginger, peeled and minced
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Pinch of salt and pepper
- Zest and juice of one lime
For the salmon:
- Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
- In a large skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.
- Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.
- Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel-lined plate to drain.
For the sauce:
- In a small sauce pan over medium heat, cook white wine with chopped shallot and ginger until wine has greatly reduced.
- Add cream, salt, and pepper, and cook until cream has reduced by half.
- Remove from heat and whisk in butter until creamy. Stir in the zest and juice of one lime. Strain through a fine sieve or a small wire strainer.