2 tbsp finely minced shallot
2 tbsp freshly squeezed lemon juice
2 tbsp dry white wine
1 tsp whole while peppercorns, lightly crushed
1 tbsp heavy whipping cream
8 tbsp (1 stick) cold unsalted butter, cut into 1/2 inch pieces
Kosher salt and freshly ground white pepper
2 tbsp minced fresh chives
1 tbsp finely grated lemon zest
4 (4-5 ounce) salmon fillets, skinned and pinbones removed
1 tbsp extra-virgin olive oil
1 tbsp canola oil
To prepare beurre blanc, place shallots, lemon juice, wine and peppercorns in a small skillet and stir to combine. Heat over medium heat and reduce until almost dry. Strain reduced wine mixture into a medium saucepan. Stir in cream to cool.
EHat saucepan with win mixture over medium-low heat, whisking to combine. Add butter pieces one at a time, whisking constantly to incorporate, until all butter has been added and sauce is thickened. If sauce begins to simmer, remove pan from heat and add another piece of butter to cool.
Remove sauce from heat. Taste and season with salt and pepper as needed. Stir in chives and lemon zest. Keep warm until ready to use.
To prepare salmon, season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oils over medium-high hear until almost smoking. Sear salmon on both sides until lightly browned, about 2-3 minutes per side, flipping once with a fish spatula.
To serve, place each salmon fillet on an individual serving plate. Ladle 1-2 ounces of citrus beurre blanc over each fillet and serve immediately.