Wild-Caught Sockeye Salmon Filet con “Beurre Blanc” Sauce. Taste the difference.
Searing salmon caught in their natural habitat guarantees a meat that flakes easily after cooking and exhibits a tremendously fresh taste. Choose only the finest ingredients for a Sockeye Salmon entrée. Yesterday our chefs prepared a Thanksgiving catch with fingerling potatoes, Peruvian purple potatoes, super greens, sliced Florida oranges, ripe cherry tomatoes and sweet onions. Diners raved over the lack of a salty taste. Fresh ingredients and the finest fish don’t need salt to hide the flavor. Embellishing the oily, fresh fish with a complementing tang sauce balances the pallet for a healthy choice. Consider our “Beurre Blanc” Sauce with Sauvignon Blanc, whisked crush oranges and unsalted butter.
Get your ingredients together. Find the finest oranges (2), ½ cup Chilean Sauvignon Blanc, 2 tsp. crushed yellow onion, ½ lb. unsalted butter, ½ tsp. soy sauce.
