The Corkline

Copper River Salmon with Lilikoi Beurre Blanc

Recipe by Diane Wiese, F/V Martin Is.

This Pan Seared Copper River Sockeye Salmon with Lilikoi Beurre Blanc & Pomegranate Arils recipe is a perfect dish for those who love seafood and want to try a new and exciting recipe. The combination of flavors and textures is absolutely mouthwatering and is sure to impress your guests at your next dinner party or family gathering.

The star of the dish is Copper River Salmon. Seared to perfection in a cast iron pan with a simple seasoning of salt and pepper and served with a flavorful and tangy Lilikoi Beurre Blanc sauce. The buttery sauce is finished off with a generous amount of fresh herbs, parsley, and chives, adding a fresh and aromatic touch to the dish.

To add some crunch and color to the dish, the salmon is then sprinkled with bright and juicy pomegranate arils. The arils add a burst of sweetness and texture that perfectly complements the tangy sauce and tender salmon.

This dish is not only delicious but also visually stunning. The bright pink color of the salmon, the vibrant green herbs, and the deep red of the pomegranate arils create a beautiful and appetizing plate. It is a dish that is sure to impress and satisfy even the pickiest eaters.

The recipe is also relatively easy to make and does not require many ingredients. With a little bit of effort, you can create a gourmet meal that will make you feel like a professional chef in your own kitchen.

Ingredients

For the Lilikoi Beurre Blanc:
• 2 medium shallots, finely minced
• 1 1/2 cups dry white wine (Sauvignon Blanc)
• 1/2 cup Champagne vinegar
• 1/3 cup Lilikoi puree
• 1 cup (2 sticks) cold unsalted butter, cut into tablespoons
• Coarse salt and freshly ground pepper
• 1/2 cup chopped fresh herbs, parsley & chives
• 1 Pomegranate~arils removed for garnish
• 4 6oz portions of Copper River Sockeye salmon, pin bones removed
• 2 Tbls. butter plus 1 T avocado oil

Instructions

For the Lilikoi Beurre Blanc: In small saucepan, combine shallots, wine, lilikoi puree & vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 1/3^rd cup, about 16 minutes. Turn down heat to low. Whisk in butter, 1 tablespoon at a time. Don't allow sauce to simmer. Season with salt and pepper and keep warm over a bain-marie. Just before serving, stir in herbs.

For the salmon: Season with salt & pepper. In a cast iron pan, melt butter, add olive oil & over medium heat cook the fish 3-4 minutes on each side. Remove to a serving dish & spoon warm Lilikoi Beurre Blanc over the salmon. Sprinkle with pomegranate arils. Serve with your favorite sides. 

CHEF'S NOTES:

1. When making the Lilikoi Beurre Blanc, be sure to mince the shallots finely so that they dissolve into the sauce and do not create a chunky texture.
2. Use a dry white wine in the Lilikoi Beurre Blanc to avoid adding too much sweetness to the sauce. 
3. To make the Lilikoi Beurre Blanc, take care to add the cold butter to the saucepan gradually, one tablespoon at a time. This allows the butter to emulsify and thicken the sauce without separating.
4. When cooking the salmon, it is important to remove the pin bones before searing. This can be done using tweezers or by asking your fishmonger to do it for you.
5. Heat the cast iron pan over medium heat before adding the butter and avocado oil to avoid burning the butter.
6. After seasoning the salmon with salt and pepper, place it in the pan skin-side down to create a crispy skin.
7. Do not overcook the salmon. It should only take 3-4 minutes on each side, depending on the thickness of the fillet.
8. Keep the Lilikoi Beurre Blanc warm over a bain-marie (a hot water bath) until ready to serve. Stir in the chopped herbs just before serving.
9. Sprinkle the pomegranate arils over the salmon just before serving to add a pop of color and flavor.
10. Serve the salmon with your favorite sides, such as steamed spinach, roasted vegetables, rice, or a light salad to complete the meal.

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Copper River Salmon with Lilikoi Beurre Blanc