Saumon Cru, Beurre Blanc Grenade
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Raw Salmon, Pomegranate White Wine Butter Sauce
The inspiration for this easy, elegant dish comes from a charming bistro in Paris that serves pan-fried trout with a pomegranate white wine butter sauce.
Here, the star of the show is pristine raw sockeye salmon that is bathed in the warm sauce. The result is a mind-blowing silky-rich dish where pomegranate arils add fruitiness, crunchy texture, and pops of color.
We often serve raw salmon drizzled with olive oil and some citrus, adding richness and brightness. In this French version, imagine how butter is substituted for olive oil and where white wine and vinegar add the tangy bright notes. Shallot adds complexity, while butter sauce paired with bold sockeye brings a luxurious mouthfeel.
Crudo or raw salmon is typically served cold, but here, to add another interesting dimension, the butter sauce gives warm kisses to the raw salmon. It is unusual, and unusually fabulous.