MORTON'S SALMON WITH BEURRE BLANC SAUCE

MORTON'S SALMON WITH BEURRE BLANC SAUCE image

Number Of Ingredients 6

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Vegetable oil cooking spray
Six 8- to 10-ounce salmon fillets, with skin, if possible
1/3 cup vegetable oil, such as canola or safflower
1 tablespoon seasoned salt
3 lemons, halved, for garnish
1 1/2 cups beurre blanc (recipe below)

Steps:

1. Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot. 2. Lightly brush both sides of the salmon fillets with oil and then season both sides lightly with seasoned salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer, or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes more.