Grilled Salmon With Green Olive and Ramp Beurre Blanc Recipe
Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 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
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