Recipes

How to prepare grilled salmon with Béarnaise sauce

Salmon is a fatty fish, but its fat, due to the large amount of Omega 3 acids it contains, is an added value for health, since our body is unable to produce these acids that have beneficial effects on the heart and strengthen the immune system. Its meat is also rich in vitamins A and D, and phosphorus, essential for the proper functioning of neurons.

Low difficulty Ingredients:
  • 2 salmon loins of 150 gr. each
  • 3 egg yolks
  • 175gr. of butter
  • A few drops of lemon juice
  • 1 glass of cider vinegar
  • Olive oil
  • Salt, chopped parsley
  • Pepper
  • Estragon (fresh or dried)
You may also be interested: Grilled fish recipes Steps to follow to make this recipe: 1

To prepare grilled salmon With Béarnaise sauce, follow these steps: Put a saucepan over medium heat with vinegar and tarragon chopped to taste. Let it reduce almost completely. Reserve.

2

Transfer the butter to a bowl, cover with plastic cooking film and melt it in the microwave at minimum temperature. Remove the serum that has formed above and reserve.

3

Pour the yolks with the white wine in another bowl. Put this bowl in a saucepan with a little water. Put on the fire and beat vigorously until the yolks are mounted. Remove from heat and gradually add the butter while stirring. Salpimentar and add the reduction of reserved tarragon vinegar, a few drops of lemon juice and parsley.

4

Salpimentar the loins of salmon. Fry them in a pan with very little oil (first with the skin facing up and then on the other side).

5

Serve the salmon with the sauce around. Garnish with parsley and salt crystals.

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Tips
  • It is essential to clarify the butter to get a good Béarnaise sauce. It is easily achieved by melting it in the microwave and then letting it stand so that the serum decays. When using it, carefully take the fat that will be left on top and discard the serum.