- 4 salmon steaks
- 1 head broccoli
- 1/2 cup Carb Well Italian Dressing
- Lemon Beurre Blanc:
- 1/2 cup white wine
- 1/2 cup white wine vinegar
- 1 tablespoon shallots, finely minced
- 2 tablespoons heavy cream
- 1 cup butter
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- To make the sauce: In a sauce pan over medium-high heat, boil the wine, vinegar and shallots until it reduces to about 1/4 cup (15 or 20 minutes). Stir occasionally.
- While the sauce base is reducing, prepare the salmon and broccoli. Preheat broiler with a rack about 8 inches away. Cut the broccoli into spears, put in a bowl and pour about 1/2 of the dressing over them and toss. Use the rest of the dressing to brush onto the salmon steaks. On a foil lined sheet pan (to make clean-up easier) place the salmon steaks and broccoli spears. Broil for 5 minutes, turn the steaks and broccoli and broil another 5 minutes. Turn off the heat, but leave in the oven until the sauce is ready.
- Once the sauce has reduced, set heat to lowest setting and whisk in the cream. Then add the butter, about 3 Tbsps at a time, whisking thoroughly (do not let it boil). Whisk in the lemon juice. Pour over the salmon and broccoli and serve immediately, garnished with the lemon zest.