Friday, February 23, 2018

Orange Crusted Salmon with Orange Beurre Blanc

Have you ever been to Mon Ami Restaurant in Port Clinton, Ohio? They used to serve an orange crusted salmon with orange beurre blanc over mashed potatoes. I don’t see it on their menu anymore, that’s a shame it was very good. No worry, we can whip it up at home and probably for half the cost. $25.00 at the restaurant. Serves 6

First you must make your orange beurre blanc sauce, a French sauce made with the following ingredients:

1 shallot, minced
4 fresh thyme
3/4 cups dry white wine
1 tablespoon white wine vinegar
1 tablespoon orange juice
1/2 cold unsalted butter, cubed
1 teaspoon orange zest
Pinch of salt and pepper


In a saucepan bring the shallot, thyme, white wine, white wine vinegar and orange juice to a boil; boil until reduced to 2 tablespoons, about 5 minutes. Discard thyme: reduce heat to low, add the butter one cube at a time, whisk until it melts before adding another cube. Stir in orange zest, salt and pepper. Cover and keel warm.


6 skinless boneless salmon filets
1/2 cup panko bread crumbs
3 tablespoons of olive oil
3 tablespoons of dried parsley
2 tablespoons orange beurre blanc


Preheat your oven to 425F/200C. Line a baking sheet with foil and spray it with a nonstick cooking spray.

In a medium size bowl add in the bread crumbs, the parsley and the orange beurre blanc, mix well.

Place the salmon on the baking sheet, press in the bread crumb mixture to make it stick. Bake 15-20 minutes, just until the salmon is cooked throughout and the breadcrumbs are a golden color. Serve on top of mashed potatoes or rice and with your favorite side. Yum Yum!

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