A lot of meals depend on the sauce. Basically you can overcook the fish and it´s still fine when you have a good sauce. One of my favourite sauces for the fish is French classic white wine butter sauce (Beurre blanc) which suits perfectly for salmon.
Grilled Salmon with Quinoa, Zucchini and White Wine Sauce
Serve for 2
- 2 salmon steak fillets
- 1 dl quinoa
- ½ fresh lemon
- 2 smaller zucchinis
- Salt and pepper
- 1 tsp coconut butter
- For the sauce: 1 finely chopped shallot onion, 100 ml dry white wine, 4 tsp butter (4 cubes), 1 tbsp freshly squeezed lemon juice, 1 tsp finely chopped chive
- Preheat the oven to 200°C/ 392°F.
- Prepare the quinoa as the package introductions says. Usually you need 1 cup of quinoa and 2 cups of water (1 dl of quinoa to 2 dl of water) and then simmer the quinoa in low heat about 15-20 minutes until there´s no water. I suggest you to add some salt and 1 glove of minced garlic into the quinoa water.
- Season the salmon with salt and pepper. Put the coconut butter and a slice of lemon on top of the fish and put it in the oven for 10-15 minutes or until ready and it falls apart (you can also grill the salmon on the grill).
- Meanwhile lightly fry or grill the zucchinis with coconut butter, salt and pepper. Set aside and keep it warm.
- For the sauce:
- Cut the butter into small cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.
- Heat the wine, lemon juice and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 1 tablespoons. This should take about 7-10 minutes. (This part is very important and you have to be patient because otherwise you gone get raw wine on the fish which doesn´t taste good.)
- Once the wine mixture has reduced to 2 tablespoons, take it off the stove, take the cubes of butter out of the fridge and start adding the cubes, one at a time, to the reduction, while you whisk with a whisk.
- As the butter melts and incorporates, add more butter and keep whisking. The finished sauce should be thick and smooth.
- Season to taste with pepper and only a little bit of sea salt. (Traditionally the shallots would be strained out before serving, but that is optional and I usually leave them inside).
- Serve the salmon with quinoa, zucchini and sauce.