This combination feels light and Spring-like (I’m not saying it IS light, just that it feels that way). It must be the cool sensation imparted by that “flavor family”. Enjoying it is one of those “close your eyes and melt” sort of experiences. The addition of some slender steamed haricot vert would complete the experience.
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Spicy Salmon with Absinthe and Tarragon Beurre Blanc
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This spicy salmon dish is elevated with a rich Absinthe and tarragon beurre blanc, creating a light yet indulgent experience.
Ingredients
- 2 1/2 tbsp white wine vinegar
- 2 1/2 tbsp Absinthe
- 1 tbsp minced shallots
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of crushed anise seeds
- 1 oz (30 g) butter
- 8 oz (225 g) unsalted butter, cubed and chilled
- 4 salmon fillets
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1 tbsp fresh tarragon, chopped
- Steamed haricot vert, for serving (optional)
Instructions
Beurre Blanc:
- Place all of the ingredients for the reduction into a 6-cup medium-weight saucepan and bring to a boil until reduced to a syrupy consistency (~1 1/2 tbsp should remain). This won’t take long once it starts boiling.
- Remove the saucepan from the heat and immediately beat in 2 pieces of the chilled butter. As it softens and creams in the liquid, beat in another piece. Set the saucepan over very low heat and, beating constantly, continue to add the butter, one piece at a time, once the previous piece is almost entirely absorbed. The sauce should be thick.
- Immediately remove from heat as soon as all the butter has been added and stir in the tarragon. Taste and adjust seasonings with salt, pepper, and/or lemon juice. Hold in pan on the back of the stove to keep warm (no heat underneath) while you make the salmon. Whisk once before serving.
salmon:
- Place all three seeds in a small pan over medium-low heat and toast, shaking and moving the pan around often, 3-5 minutes or until fragrant. Grind in a spice grinder or using a mortar and pestle. Add a big pinch of salt and a big pinch of pepper; stir to combine.
- Lightly dust both sides of each piece of salmon with this spice mixture.
- Place a large skillet over medium heat and add butter. Once butter has melted and starts to foam a bit, add the salmon to the pan, “good side” down. Cook without moving for 2 minutes. Carefully flip the salmon over and cook for another 3 minutes or until just cooked through. If you don’t have a pan large enough to hold all of the salmon, sauté it in batches, dividing the butter accordingly.
- Remove from pan and serve immediately with the Absinthe-Tarragon Beurre Blanc.
Notes
- For a complete meal, serve with steamed haricot vert.
- The beurre blanc should be kept warm over very low heat to prevent it from separating.
- Adjust the spice level by altering the amount of cayenne pepper.
- Use fresh tarragon for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 350
- Fat: 32
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 110
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Frequently Asked Questions
What role does the absinthe play in the beurre blanc?
The reduction uses equal parts absinthe and white wine vinegar (2½ tbsp each), cooked down with minced shallots and a pinch of crushed anise seeds until only about 1½ tbsp of syrupy liquid remains. The absinthe contributes anise-forward herbal notes that, combined with the fresh tarragon stirred in at the end, gives the sauce what the author calls a “cool sensation” — making a rich butter sauce taste unusually light and spring-like.
How do I stop the beurre blanc from breaking?
The notes specifically warn to keep the beurre blanc warm over very low heat to prevent separation. Remove from heat, beat in two cubes of cold butter first, then return to the lowest possible heat and add the remaining 8 oz of cubed chilled butter one piece at a time, beating constantly. Once the last piece is absorbed, remove from heat immediately — overheating breaks the emulsion. 
How long does the salmon cook, and how do you avoid overcooking it?
The salmon goes “good side” down in a butter-heated skillet, cooks undisturbed for 2 minutes, then is flipped and cooked for another 3 minutes until just cooked through. Serve immediately after — the fish won’t hold as well as the sauce does.
Why use fresh tarragon rather than dried?
The notes explicitly call for fresh tarragon for best flavor. Dried tarragon has a much more muted, hay-like quality; the bright anise note that complements the absinthe reduction requires the fresh herb, which is stirred in off-heat right after the butter is incorporated.
