On your table in less than 30 minutes, this will easily become your &amp;amp;quot;go to&amp;amp;quot; BBQ dish of the summer
- 1 cup dry white wine
- 1/3 cup white wine vinegar
- 1 shallot, minced
- 16 tablespoons cold unsalted butter, cut into sixteen 1 tablespoon size pieces
- salt and pepper, to season
- six 4 ounce salmon fillets, pin bones removed
For the beurre blanc sauce:
In a small saucepan, bring wine, vinegar and shallot to a boil. Then reduce heat and simmer until liquid is reduced by half. This should take about 15-20 minutes. Reduce heat to low, and slowly, whisk in the butter, 1-2 tablespoons at a time until sauce is smooth. Set aside, but do not refrigerate.
Heat a charcoal grill, or turn on a gas grill and set to medium-high heat. Season salmon liberally with salt and pepper and place skin side down on the grill. Cook for 3-5 minutes until skin is crispy, then flip the salmon and cook for another 2-3 minutes on the other side, until the salmon is cooked through.
Place salmon on a platter, and spoon beurre blanc sauce over the top.