Pan Seared Salmon, Clam & Saffron Beurre Blanc | Salmon with Beurre Blanc

Today, I made salmon with beurre blanc! It's a very common way to serve salmon, and I just put a couple twists on it. For the beurre blanc sauce, I made saffron beurre blanc that uses clam nage as a base. That gave another depth packed with umami flavor.
Served it with some sauteed spinach and guanciale & red pepper. Classic flavors: Simple, tasty with depth.
It was a reminder for me that pairings like this are always reliable and making dishes that match up to the classics, let alone surpass it, is always very challenging to do!
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[@narbahadur3489]

Nice

[@pdaniel3859]

❤❤❤

[@pdaniel3859]

Good chef.hard worker

[@DanielsGongBang]

Thank you so much :)

[@spiceyparcely9737]

Yummy 😋 looks great. Keep up the excellent cooking

[@DanielsGongBang]

Thank you so much! 🙏🙏🙏 I will keep at it for sure 🙂

[@hannahkim8568]

오늘 같은날에
어울리는 맛있는 음식 이네요~~👍👍👍

[@DanielsGongBang]

고맙습니당 ㅎㅎㅎㅎ

[@user-zd4iv2kv4e]

연어....우앙..!!.최애음식인데 너무맛있어보여요ㅠㅠㅠ

[@DanielsGongBang]

와!! 요정님 고맙습니다 🙏🙏🙏 연어좋아하시는군요 ㅎㅎㅎ

[@jmg6012]

I really enjoy your videos and will continue watching them but that salmon is too well done.

[@DanielsGongBang]

Thank you!! 🙏🙏 And I agree 😭😭

[@harishsuvarna3238]

Great video :)

[@DanielsGongBang]

Thank you very much 🙂🙂

[@michaelmasuzawa9746]

nice. i like to use shio-koji to cure salmon , then broil lightly.

[@DanielsGongBang]

That's also a great technique for sure :)

[@user-bm4hm2sq6k]

연어익힘 아주 훌륭하네요 ㅎㅎ 먹고싶어요

[@DanielsGongBang]

하핳 고맙습니다!!

[@thinkbeyondthisuniverse5017]

This is amazing! Can you make more fine dining recipies with meat? Its hard to find seafood where I live.

[@DanielsGongBang]

Thank you so much! and yes! I can definately do that, I will upload some more on meats in the future for sure! Thank you for watching :)

[@a3n2d9y]

Hello , may I know how’s the amount of vinegar and sugar you exactly put ? As I tried to make butter sauce many times at home using different recipe , it usually turns out too sour or too greasy in mouth , and do I need to reduce almost dry for the white wine or reduce by 1/2 ? Thanks !!!!!

[@DanielsGongBang]

Hello! I would reduce until almost dry. If you don't do that, the sauce will come out too sour. Greasy sauce happens once the sauce 'splits', meaning the sauce got too hot when you were adding in the butter! Think of butter as an icecube that cools down the sauce as you add them in, and never let them get too hot! Please try with this recipe: 1L wine, 10 shallots, 120ml vinegar, 3tbsp of sugar, 3pounds butter. (It's a base recipe I used to use before in my work place, so please scale down the amount as needed because it will make too much sauce for home use 😁)

[@a3n2d9y]

@@DanielsGongBang thank you for the thorough reply !!!! Will surely try with that !!! Thks anyway and look forward to more enriching content every week !!!

[@alyezaserebo]

You're so cruel! Making your hungry viewers become more hungry! 😭
Give me!!

[@DanielsGongBang]

Hahahaha I am glad I made you hungry! Thank you for watching, I will keep at it 😃😃