Serves Four
2 tablespoons water or chicken stock
12 tablespoons (1-1/2 sticks or 6 ounces) unsalted butter, at room temperature
1/4 cup chopped fresh chives
2-3 teaspoons fresh lemon juice
salt
freshly ground pepper
2 tablespoons melted, unsalted butter
4 salmon steaks or fillets, about 4 ounces Each
3 tablespoons olive oil
1 tablespoon white wine vinegar or lemon juice
2-3 cups mixed field greens or mixed small lettuce leaves.
To make the butter sauce, bring water or stock to a boil in a 1-1/2 to 2-quart saucepan. Turn heat to low and add 2 tablespoons of butter. Immediately start whisking, and continue until the butter has blended smoothly into the liquid. Add the remaining butter in 2 tablespoon pieces, whisking constantly until smooth after each addition. Don’t let the sauce boil; if it appears to be getting too hot, lift the pan from heat for several seconds, whisking all the while. When all the butter has been added, you will have a smooth, ivory-colored sauce. Remove from heat, add the chives and lemon juice and season with salt and pepper to taste. Until serving, set the sauce aside in a warm place, such as the back of the stove or near — but not over — a pilot light.
Preheat oven to 400F.
To bake the salmon, spread the melted butter in a baking pan. Lay the pieces of salmon in the baking pan and turn them to coat with butter. Sprinkle with salt and pepper then cover with foil and bake for about 10 minutes, or until the fish is cooked as desired.
While the salmon bakes, whisk the olive oil and vinegar or lemon juice together in a medium bowl. Add the greens and toss to coat with the dressing. Season with salt and pepper.
To prepare the sauce, heat 2 tablespoons water in a medium saucepan over a low flame until it begins to simmer. Whisk in 4 ounces Unsalted Butter a little piece at a time until it is melted, then add the next piece of butter until all is used. Season with salt and pepper. Remove from heat and add 3 teaspoons Chopped Chives and the juice from 1/2 a Fresh Lemon. Keep warm.
Lightly brush four 10″ dinner plates with a small amount of melted Butter, season with salt and pepper. Cover each plate with 4 ounces of Salmon, sliced into 1/4″ thick pieces (similar to lox). Place salmon covered plates in 400 degree oven for 3-5 minutes until the salmon begins to become opaque. Remove from oven. Spoon warm butter sauce over Salmon. Serve immediately.
Transfer the cooked salmon to heated dinner plates. Spoon the warm butter sauce over the fish and place the dressed greens over or alongside the fish.
Per serving: 639 calories, 28.49 g protein, 184.50 mg cholesterol, 2.29 g carbohydrate, 77.08 mg sodium, .81 g fiber, 55.63 g total fat.
Recipe property of Thomas Keller, The French Laundry, Yountville, California