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Roasted Salmon with Pumpkin Buerre Blanc
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Nutrition Facts
Serving Size 181 g
(Approx. 6 Servings)
Amount Per Serving
Calories 540 Calories From Fat 430
% Daily Value*
Total Fat 48 g 74%
Saturated Fat 22 g 110%
Trans Fat 1.0 g
Cholesterol 135 mg 45%
Sodium 850 mg 35%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 24 g
Vitamin A 20% • Iron 2%
Vitamin C 10% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Salmon with Pumpkin Buerre Blanc
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Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

24 Oz salmon
2 Tbsp extra virgin olive oil
1/2 Tsp kosher salt
1/2 Tsp black pepper
1 cup(s) white wine
1 cup(s) white wine vinegar
1 medium shallots, minced
1/2 Tsp cracked black pepper
1 small bay leaf
1 jar of Cosi Comme Pumpkin Cream
3 sticks of unsalted butter, cut into slices or small cubes
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Instructions

1
Preheat oven to 350˚F. Place salmon on a sheet pan lined with foil. Brush fillets with olive oil and season salmon with salt and pepper.
2
In a small sauce pan add white wine, vinegar, minced shallot, cracked pepper, and bay leaf. Bring this mixture to a boil and allow to cook until liquid is almost completely evaporated. (There should be about a 1/2 tablespoon of liquid remaining).
3
Once liquid is almost gone add in Pumpkin cream and bring it to a simmer then lower heat and add in the slices of butter a few at a time.
4
Constantly whisk butter until it is fully melted and incorporated into pumpkin sauce.(Repeat this process until all butter is incorporated). Strain sauce through a fine mesh sieve and reserve for topping over your salmon.
5
Remove salmon from oven and serve with a generous drizzle of pumpkin buerre blanc with each fillet.
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