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Grilled Salmon with Beurre Blanc (Butter and Wine Sauce) with Israeli Couscous with Dried Fruit and Toasted Pistachios

On your table in less than 30 minutes, this will easily become your BBQ dish of the summer!

If you've never made beurre blanc sauce before, don't let that stop you!  You can absolutely make beurre blanc and it's so delicious with the salmon!

A couple of things to remember

with the beurre blanc sauce:

  1. After you've reduced the wine, vinegar and shallots, add the butter a little bit at a time over very low heat.  Take your pan off the heat every couple of additions, and when you touch the bottom of your pan it should be warm.  Be careful, because you don't want to burn yourself! If it's too hot, turn your burner down, or stir in a couple more additions of butter off the heat.   

2. You can use champagne vinegar instead of white wine vinegar.

3. Champagne or prosecco works instead of white wine

The great thing about beurre blanc is you can reduce the wine, vinegar and shallots and let that pot sit on your stove. Finish up the sauce while the fish rests to save time!

Great side dishes for this salmon are:

Israeli Couscous with Dried Fruit and Toasted Pistachios

The Ultimate Kale Quinoa Caesar Salad

Orzo with Tomatoes and Basil

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