Yummy

I developed this salmon menu for this evening’s dinner with my parents and wanted to share:

 
Salmon with beurre blanc
Wild rice with orange and pecan
Asparagus
 
For the salmon: I buy whole fillets and cut into portions, I don’t care for salmon steaks. I leave the skin on for cooking. Sprinkle fillets with kosher or sea salt and pepper. I sauté the fish in butter and olive oil until cooked medium to medium-well, which is usually two to three minutes per side. 
 
For the buerre blanc: slice two sticks of unsalted butter into pats. Slice two garlic cloves and one shallot. Put garlic and shallots in saucepan and add one cup vermouth or other white wine and the juice of one or two lemons. (I don’t measure, so this is approximate). Boil until liquid reduces to syrup. Whisk in butter one pat at a time until all is incorporated. Watch the heat – it will separate if too hot. You can also add a bit of cream to help stabilize the sauce. Season to taste with salt and pepper. I like to make my sauce early and keep it in a thermos until service time. 
 
For the rice: combine one small package wild rice (I like Reese brand) and 2 ½ cups chicken stock in a saucepan. You can also combine chicken stock and orange juice. Bring to a boil and then simmer for one hour. Meanwhile toast ½ cup chopped pecans in a dry skillet and combined with about one cup orange segments in a bowl. If using fresh oranges, remove segments from membranes and de-seed. Drain rice and combine with nuts and oranges. Season to taste with salt and pepper.
 
For the asparagus: Snap tough ends. Chop asparagus into desired lengths and boil in salted water for five minutes. Drain and shock vegetables in ice water to stop cooking, drain. Return pan to heat and add asparagus to evaporate any remaining water. Toss in a bit of butter and season with salt and pepper.
 
To plate: Pile a serving of rice in center of plate and top with salmon fillet. Arrange asparagus in piles to the left and right of the rice. Spoon sauce on top of fish and drizzle around edge of plate.