Salmon is a fatty fish but due to its large amount of Omega 3 acids, its fat is benefit for our health. Our bodies are unable to produce these important acids that have beneficial effects on the heart and strengthen the immune system. This fish is also rich in vitamins A and D and phosphorus, which is essential for the proper functioning of neurons.
To prepare the grilled salmon with béarnaise sauce, read the following step-by-step recipe guide.
Heat a saucepan over medium heat with the vinegar and chopped tarragon to taste. Let it reduce almost completely and then set aside for later.
Put the butter in a bowl, cover it with clingfilm and melt it in the microwave at a low temperature. Remove the film that has formed above and set aside.
Pour the egg yolks in another bowl with white wine. Put the contents of this bowl in a saucepan with a little water. Put them on the flame and beat vigorously until the yolks have set. Remove from heat and gradually add the butter while beating. Add salt and pepper and the vinegar and tarragon that we set aside with a few drops of lemon juice and parsley.
Season the salmon. Fry the pieces of fish in a pan with a drop of oil (first with the skin side up and then flip them later).
Serve the salmon with the sauce, garnishing with parsley and salt crystals.
Sounds tasty? Check out more Salmon preparation tips or go to our Seafood Recipes section.
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- It is critical to clarify the butter to get a good béarnaise sauce. It is easy to melt it in the microwave and then let it stand to decant it. When it's time to use it, carefully remove the film that will be left on top and discard it.