Baked Cedar Board Salmon over Chard and Bean Saute in Saffron Orange Beurre Blanc Recipe

Baked Cedar Plank Salmon with Chard and Beans in Saffron-Orange Beurre Blanc
Recipe inspired by Kelly Macdonald

• Difficulty: Advanced
• Makes: 6 servings
• Total Time: 1 hour 45 minutes
• Preparation: 45 minutes
• Cooking: 1 hour

Ingredients:

Annatto Flour Mix

• 1/4 cup all-purpose flour
• 1/8 cup achiote paste
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Salmon

• Three cedar planks (16 3/4 x 3 3/4 inches)
• 4 tablespoons olive oil, divided
• 6 salmon fillets (4 to 6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup prepared annatto flour

Chard Saute

• 3 bundles of chard
• 2 shallots, chopped finely
• 2 tablespoons olive oil

Bean Saute

• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 cup flageolet beans
• 1 cup cannellini beans
• 1 cup christmas lima beans
• Pinch salt
• Pinch ground pepper

Saffron Orange Beurre Blanc

• 1/4 cup dry white wine
• 1/8 cup shallots, minced
• 1/8 cup rice wine vinegar
• 2 cups unsalted butter
• 4 saffron strands
• 1 teaspoon orange zest

• Citrus peel and capers, as garnish (optional)

Directions:

1. Annatto Flour Mix: Dive into this vibrant blendwhisk flour, achiote paste, salt, and white pepper in a large bowl until smooth. Sift through a strainer for that perfect, lump-free texture that'll make your salmon unforgettable.
2. Salmon Preparation: Fire up your oven to 350F and arrange soaked cedar planks on a sheet panthey'll infuse your fish with irresistible smoky notes. Brush with 2 tablespoons olive oil, season fillets with salt and pepper, and dust lightly with annatto flour. Sear in a hot skillet with remaining oil for a golden crust, then bake on planks for 7 minutes. Pure magic!
3. Chard Saute: Rinse and roughly chop chard. Saut shallots in olive oil until soft, toss in chard, and cook just 2 minutes for tender, vibrant greens that pop with freshness.
4. Beans Saute: Heat oil, sweat shallots for 1 minute, then stir in beans, salt, and pepper. Cook 3 minutes over medium heat for hearty, flavorful bites that elevate every forkful.
5. Saffron Orange Beurre Blanc: Reduce wine, shallots, and vinegar by half, then whisk in butter over low heat for a silky emulsion. Infuse with saffron and zestcraft it fresh for a luxurious, aromatic sauce that ties it all together.
6. To Plate: In wide bowls, layer sauted chard, cup beans, and a golden salmon fillet. Drizzle beurre blanc around the edges, and garnish with citrus curls and capers for a stunning, restaurant-worthy presentation.
7. Wine Pairing Suggestion: Chill a Chardonnay to amplify the dish's bright, buttery symphonyyour perfect match for this culinary adventure!