Instructions
- Pat Salmon fillets dry and season with Fleur de sel and White pepper.
- Heat 1 tbsp olive oil in a heavy-bottomed skillet over medium-high heat.
- Place Salmon fillets skin-side down in the hot skillet and sear for 5-7 minutes, until skin is crispy and golden brown.
- Flip Salmon and cook for another 2-3 minutes, or until cooked through.
- Remove Salmon from skillet and set aside.
- To make the Beurre Blanc: In the same skillet, add Meyer lemon juice and white wine. Bring to a simmer and reduce until almost dry.
- Add Shallot and cook until translucent.
- Reduce heat to low and begin whisking in cold butter, one cube at a time, until emulsified and sauce is smooth and creamy. Do not allow sauce to boil.
- Season Beurre Blanc with salt and pepper to taste.
- Spoon Beurre Blanc over Salmon fillets and garnish with Chives. Serve immediately.
