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4
10 minutes
15 minutes
For the Salmon
4 skin-on salmon fillets (6 oz each)
2 tablespoons avocado oil
Salt and black pepper, to taste
For the Chardonnay Beurre Blanc Sauce
1 small shallot, finely minced
1 tablespoon unsalted butter, for sautéing
½ cup Reaburn Chardonnay
½ cup (1 stick) cold unsalted butter, cubed
Salt and black pepper, to taste
1 tablespoon fresh chives, finely chopped
Juice of ½ lemon
Pat the salmon fillets dry with paper towels. Drizzle with avocado oil and season both sides with salt and black pepper.
Place a small saucepan on the Blackstone griddle. Add 1 tablespoon of butter and the minced shallot. Sauté for 2–3 minutes, stirring occasionally, until the shallot is softened and fragrant.
Pour the Chardonnay into the saucepan and bring to a gentle simmer. Cook until the wine has reduced by half.
Move the saucepan to a cooler area of the griddle. Gradually add the cold, cubed butter, a few pieces at a time, whisking continuously until fully melted and the sauce is smooth and creamy. Season with salt and black pepper, then stir in the chives and lemon juice. Keep warm over very low heat, making sure the sauce does not boil.
Place the salmon fillets presentation-side down on the griddle. Sear for 3–4 minutes until golden brown. Carefully flip the fillets skin-side down and cook for another 4–6 minutes, depending on thickness, until the internal temperature reaches 145°F.
Transfer the salmon to serving plates, presentation-side up. Spoon the warm Chardonnay beurre blanc over each fillet, garnish with additional fresh chives, and serve immediately.
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