Roasted Salmon with Cassava Root Crisps and Herb Beurre Blanc
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but don't want to spend all evening in the kitchen. Roasted salmon with cassava root crisps and herb beurre blanc comes together in just about an hour, and the whole thing feels fancy enough for company while actually being quite straightforward. Salmon is packed with omega 3 fatty acids that are wonderful for your heart, and pairing it with crispy cassava root gives you that satisfying crunch without the guilt. The silky herb beurre blanc ties everything together beautifully, and honestly, once you master this sauce you'll find yourself making it again and again.
Ella x
Ingredients
- 4 filletssalmon fillets(6 oz each, skin-on)
- 1½ poundscassava root(peeled and cut into 1/4-inch thick batons)
- 4 tablespoonsextra virgin olive oil
- 6 tablespoonsbutter(divided)
- 2shallots(minced)
- 237 mldry white wine
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh tarragon(finely chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
- 1 teaspoonpaprika
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss cassava batons with 3 tablespoons olive oil, half the salt, and paprika on a large baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
Tip: Don't overcrowd the pan; arrange cassava in a single layer for even roasting and maximum crispiness.
- 2
Pat salmon fillets dry with paper towels and season both sides with remaining salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Tip: Drying the salmon ensures better browning and a crispy skin when seared.
- 3
Place salmon skin-side up in the hot skillet and sear for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes until cooked through.
- 4
Transfer cooked salmon to a warm plate and tent loosely with foil. Reduce heat to medium and add 2 tablespoons butter to the same skillet.
Tip: Keep the salmon warm while preparing the sauce; it will continue to cook slightly from residual heat.
- 5
Sauté minced shallots and garlic in the butter for 1-2 minutes until fragrant but not browned. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
Tip: Scraping the fond (browned bits) adds depth and richness to your sauce.
- 6
Simmer the wine mixture for 3-4 minutes until reduced by half. Remove from heat and whisk in remaining 4 tablespoons of cold butter, one tablespoon at a time, until the sauce is creamy and emulsified.
Tip: Add butter off heat in small pieces and whisk constantly to create a silky beurre blanc without breaking.
- 7
Stir fresh dill, tarragon, and lemon juice into the sauce. Season to taste with additional salt and pepper if needed.
Tip: Fresh herbs brighten the rich butter sauce and complement the salmon beautifully.
- 8
Divide cassava crisps among four plates, top each with a salmon fillet, and drizzle generously with the herb beurre blanc. Serve immediately while everything is warm.
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