Spicy Grilled Salmon with a Beurre Blanc Sauce

Ingredients

1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/4 teaspoon chopped thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound) each about 1 inch thick

In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto top side of each salmon steak. Heat an oiled ridged grill pan over moderately high heat and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.

BEURRE BLANC SAUCE

Ingredients

1 cup dry white wine
1/2 cup white wine vinegar
1 Tbsp finely chopped shallot
1 lb unsalted butter, cold
Kosher salt, to taste Half
a lemon

Method of Preparation

Heat wine, vinegar 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 2 tablespoons. This should take about 10 minutes.

While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing. The cold butter keeps the sauce from splitting, so do not take out of the fridge until ready to add.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with Kosher salt and squeeze of lemon. Strain sauce before serving, but doing so is optional. Serve right away over the salmon.

Makes 2 cups of beurre blanc sauce.