Salmon in Lemon Beurre Blanc Sauce
with Chive Roasted Fingerling Potatoes & Avocado Orange Salad
- Tree Nuts
- Milk
- Fish
Dazzle your dinner guests with this spring-inspired seared salmon dish, complete with a delicate French-style shallot sauce whisked with butter and crème fraîche. Roasted fingerling potatoes invite any runaway sauce and a sprinkle of chives reminds you that spring has sprung. On the side is a colorful arugula salad, bejeweled with fresh orange, avocado, and walnuts. Bright, balanced, and effortlessly elegant—this French favorite is dressed to impress!
Ingredients
1 unit
Avocado
½ ounce
Walnuts
(Contains: Tree Nuts)
2 tablespoon
Crème Fraîche
(Contains: Milk)
½ unit
Lemon
2.5 teaspoon
White Wine Vinegar
¼ ounce
Chives
12 ounce
Fingerling Potatoes
1 unit
Orange
2 ounce
Mixed Greens
1 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
0.7 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Quarter lemon. Halve potatoes lengthwise. Halve, peel, and finely chop shallot until you have ¼ cup (½ cup for 4 servings). Halve orange; squeeze juice into a small bowl until you have 2 TBSP (4 TBSP for 4). Peel and dice remaining orange into ½-inch pieces. (TIP: Remove as much of the white pith as possible to reduce bitterness.) Halve, pit, and peel avocado; dice into ½-inch pieces. Squeeze juice from one lemon wedge over avocado and sprinkle with salt. (This will keep your avocado from turning brown!) Finely chop chives.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • While potatoes roast, in a small pot, combine chopped shallot, juice from one lemon wedge, 2 tsp vinegar, 1⁄3 cup water, and a pinch of sugar. (For 4 servings, use juice from two lemon wedges, 4 tsp vinegar, and ²⁄3 cup water.) Bring to a simmer, then reduce heat to medium. Cook until about 2 TBSP liquid remains, 4-6 minutes. (For 4, simmer until about 3 TBSP liquid remains, 5-8 minutes.)
• While shallot mixture simmers, cut 2 TBSP cold butter into four pieces (4 TBSP into eight pieces for 4 servings). • Once liquid has reduced in shallot mixture, reduce heat to low. Whisk in butter one piece at a time, melting each piece before adding the next, until sauce is pale and creamy. • Remove pot from heat. Whisk in crème fraîche until combined. (TIP: If sauce seems too thick, add water 1 tsp at a time.) Season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cover to keep warm.
• Pat salmon* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. Remove pan from heat.
• Whisk ½ tsp vinegar (1 tsp for 4 servings) and 2 TBSP olive oil (4 TBSP for 4) into bowl with orange juice. Season with salt and pepper. TIP: Add a squeeze of lemon juice if you like a tangier dressing! • Combine mixed greens, avocado, and diced orange in a medium bowl (use a large bowl for 4). Toss with as much dressing as you like. Season with salt and pepper.
• Reheat sauce over low heat if needed. TIP: If sauce has thickened, add more water 1 tsp at a time. • Divide salmon, potatoes, and salad between plates. Spoon sauce over salmon. Top salad with walnuts. Garnish salmon and potatoes with chives. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Lemon Beurre Blanc sauce, calling it "delicious" and "amazing," though some found it bland or runny.
- Ease of prep: Several noted the recipe was more involved than usual, with multiple steps and pans required.
- Suggestions: Consider adding extra lemon or capers to boost the sauce flavor; try grating the shallots for a smoother texture.
- Leftovers: The salad kept well for some, with one customer enjoying both servings the next day.
- Salmon quality: Opinions varied widely; some praised the "fresh" fish while others found it "fishy" or "rubbery."
- Salad: Many enjoyed the citrus-avocado combination, though some wanted more crunch or a zestier dressing.
Reviews from our home cooks
Putting oranges in the salad is new to me as well as using juice of orange as part of dressing. LOVE it! Avocados didn't last until the meal but I was prepared for that and had a few extra on hand. My first time making beurre blanc sauce and I think I used too much onion. The salmon was easy to cook and the potatoes were very good.
Meal was awesome. Appreciated learning how to make a beurre blanc sauce. However, the components had a few shortcomings: large variation in sizes of potatoes provided. Instructions for splitting fingerlings in half length wise would not have resulted in even roasting, some were tiny, others quite large. None were what I would call fingerlings. One orange was insufficient to provide 2 tbl juice and have orange chunks remaining for salad. I added lemon juice to make up the difference, but that changed the flavor profile of the vinaigrette. Avocado was not ripe enough to eat, even 3 days after box delivery. Luckily I had a ripe one in my fridge.
Delicious!! The lemon beurre blanc sauce was the most delicious sauce I've ever tasted. I loved the salad and dressing. My favorite salad! The salmon was perfect.
We had to add some cornstarch to thicken the Blanc Sauce because it was extremely thin and runny. The salmon skin crisped up nicely to a cracklin' crunch which could be heard while cutting the fish with a fork and during every bite while chewing. Flavors for everything were spot on!
This was awesome and easy to make. It felt like a restaurant quality meal! Made the lemon sauce, but forgot to use it when serving. My fault, but salmon and dressing on the salad was all it needed as I served it on the same plate.
Overall, a nice combination -- the salmon and sauce, salad and dressing, and potatoes all went together well. I realize getting the ripeness of avocados right involves some precise timing, but I couldn't use the avocado (I made the dish the day after the kit arrived) because it was too rock hard to even get my heftiest knife into. The quality of the piece of salmon was just okay. It tasted a little "fishier" than most fresh salmon I get locally. I feel like I can get better Atlantic salmon at my local market, though. I would have liked the sauce to be more lemony. I make beurre blanc at home frequently and use more lemon and white wine -- perhaps that could be added as an alternative to the vinegar and water?
I love the beurre Blanc sauce! Saved the salad for a bonus meal. Great piece of salmon this week
This recipe was definitely hard, but very tasty! The potatoes came out first so they were cold by the time the salmon was done. So it seems the timing was off.
The sauce was DELICIOUS on the potatoes, but it tasted a little bland on the fish. Be sure to add lemon to the fish to make it taste a bit better. I will say, the salad wasn't great at all tbh. I'd suggest adding dried cranberries for an easy way to make it taste a bit more interesting
Next time I will bake the salmon in the oven. I feel that I am using a lot of olive oil in these recipes. The salad and dressing were delicious as well as the potatoes. The Beurre blanc sauce was ok. I expected the sauce to be creamier and thicker.
