Welcome to Chef V's Cooking School!
I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.
Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.
This month we are making Salmon with Beurre Blanc Sauce, with my friend Maddi assisting.
Maddi is a friend and customer of Chef V. In 2017 she had a massive stroke, and has worked incredibly hard to recover. I'm honored to know her and to support her in eating healthy – and delicious. – Veronica
SALMON BEURRE BLANC DIRECTIONS
Watch Veronica make the recipe in the video above
- 1 shallot (about 2-3 tbsp.) finely minced
- 1/4 cup lemon juice
- 1/2 cup dry white wine
- 6 tbsp. vegan butter
- Salt & pepper to taste
For salmon and pasta:
- 1 package lentil, quinoa, or brown rice pasta
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- 2 4-6oz wild salmon fillets – rest to room temperature
- 1 tbsp. chopped parsley (for garnish)
- Salt & pepper to taste
PREPARE THE INGREDIENTS
Finely dice the shallot, slicing lengthwise and then chopping on its side. Save in a small bowl.
Roll the fresh parsley loosely into a ball, then chop that up and throw that garnish into a small bowl.
Juice the lemon and save in a small bowl.
PREPARE THE PASTA
1. Bring the water to a boil with one tsp olive oil and a pinch of salt.
2. Rip the dry pasta in half, adding it to the boiling water.
GRILL THE SALMON
Sprinkle salmon with salt and pepper. Heat Grill pan or pan to medium high heat.
When the pan is hot, place the salmon in the pan with the skin side up, cook the salmon for 3 minutes on each side, and remove when still pink in the middle.
It is easy to cook something more, but you can't undo an overcooked piece of salmon! Remove salmon and let rest.
MAKE THE BEURRE BLANC SAUCE
To cook the sauce add white wine, shallot and lemon juice to a medium heat saucepan and reduce to half. Slowly add one tbsp. of vegan butter at a time and whisk to create a thick sauce.
ASSEMBLE THE DISH
Drain the pasta and place a portion on a plate. Place the salmon right on top. Then we take the beurre blanc sauce and pour it over the salmon and the pasta.
NOW THE BEST PART – THE TASTE TEST!
Brandon says “mmmm… – that Beurre Blanc sauce – the lemon and the wine! Who knew eating healthy could be fun.”
Maddi says “it's delicious” – and her sous chef Dad says “nice and light and delicious!”