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Salmon Steaks & Beurre Blanc Ingredients: 4 Salmon Steaks Rosemary Salt Orange zest Lemon zest Rosemary springs olive oil Lemon and orange rings to arrange the tray For Beurre Blanc: 1 shallot diced 2 tbsp butter pinch of salt 150 ml white wine 50 ml white wine vinegar 250g cold diced butter chives salt Instructions: * Preheat your oven to 430°F. * Pat the salmon steaks dry with paper towels. This is key for a crispy exterior. * Season with rosemary flavoured salt,pepper, sprinkle orange and lem
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