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Baked Salmon and Grits with Bernaise Sauce

  • Course: Main Dish

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Ingredients

  • BAKED SALMON INGREDIENTS: 4-5 pound salmon filet (without skin) ½ tsp. extra virgin olive oil for each salmon piece ½ tsp. lemon juice for each salmon piece ½ tsp. sea salt for each salmon piece ¼ tsp. black pepper for each salmon piece
  • GRITS INGREDIENTS: ¾ cup instant grits 3 ½ water ½ cup whole milk ½ stick unsalted butter BERNAISE INGREDIENTS: 3 large egg yolks 1 ¼ stick of unsalted melted butter (plus 1 tbsp. unsalted room temperature butter) 2 tbsp. finely chopped shallots ¼ cup white wine 1 tbsp. white vinegar ½ tbsp. lemon juice ½ tbsp. sea salt 1 ½ tbsp. finely chopped fresh tarragon

Directions

Step 1

Pre-heat oven to 400°, clean Salmon and pat dry

Step 2

Use a round biscuit or cookie cutter to cut out round pieces of salmon and set aside

Step 3

Use <a href="/products/parchment-paper/" target="_blank"><span style="text-decoration: underline;">Reynolds® Parchment Paper</span></a> to create a heart shaped parchment pouch (en papillote) like I did when making <a href="/kitchen-tips/tip-technique-items/ginger-shrimp-and-broccoli-en-papillote/" target="_blank"><span style="text-decoration: underline;">Ginger Shrimp & Broccoli</span></a>

Step 4

Place 2-3 round salmon pieces on the right side of your parchment pouch, drizzle each piece with extra virgin olive oil, lemon juice, sea salt and black pepper – fold other side over to cover the salmon and fold over to close

Step 5

Bake for 15-17 minutes

Step 6

LET’S MAKE THE BEARNAISE SAUCE – over medium heat melt 1 tbsp. unsalted butter in medium sauce pan, once butter is melted add shallots and allow to cook for 1 minute, then add white wine and white vinegar allow to cook for 5 minutes then set aside to cool about 5 minutes

Step 7

In medium bowl add yolks and cooled shallots, wine and vinegar and use hand mixer to begin mixing on low for 30 seconds, begin to slowly pour the melted butter into the bowl and continue to use hand mixer on low in intervals until all butter is incorporated

Step 8

Once butter is incorporated, add lemon juice, sea salt and tarragon, then mix on medium speed for 2-3 minutes or until sauce is creamy and has thickened

Step 9

LET’S MAKE THE GRITS – over high heat bring water to a boil, once boiling add grits and turn heat down to medium and allow to cook uncovered whisking periodically until water has evaporated, slowly add milk and continue to whisk, add butter and sea salt

Step 10

Plate as follows: grits, salmon & béarnaise sauce

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