Grilled Salmon with Honey-Lime Beurre Blanc

Salmon Portions
Kosher Salt
Freshly Ground Black Pepper

Season salmon portions with kosher salt and then crust in black pepper by pressing pepper into the salmon with your hands. Grill to desired temperature.

 Honey-Lime Beurre Blanc

1 ½ tbsp Shallots, minced
1 cup Chardonnay
1 cup Heavy Cream
1 pound Butter, cut into pats
Zest from one Lime
1 tsp Salt (or to taste)
1 fl oz Honey

Add shallots and wine to a saucepan over medium heat. Reduce until almost dry. Add heavy cream and simmer until reduced by half. Reduce heat to low as possible. Whisk in cold butter a couple of pats at a time until incorporated. Add lime zest and salt. Stir in honey.

Makes – 2 1/2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.