SALMON WITH GREEN OLIVE AND RAMP BEURRE BLANC RECIPE - (4/5)

Salmon with Green Olive and Ramp Beurre Blanc Recipe - (4/5) image

Provided by garciamoss

Number Of Ingredients 8

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1 cup dry white wine
1/3 cup white wine vinegar
1 shallot, minced
16 tbsp. cold unsalted butter
1 cup pitted Cerignola olives, roughly chopped
5 ramps, minced
Kosher salt and freshly ground black pepper, to taste
6 (4-oz.) skinless salmon fillets, pin bones removed

Steps:

1. Boil wine, vinegar, and shallot in a 1-qt. saucepan; simmer until liquid is reduced by half, 15-20 minutes. Reduce heat to low; slowly whisk in butter until sauce is smooth. Stir in olives, ramps, salt, and pepper; set beurre blanc aside. 2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Season salmon with salt and pepper; grill, flipping once, until cooked through, 5-7 minutes. Transfer salmon to serving plates; spoon reserved beurre blanc over top.