Salmon Beurre Blanc With Succotash

Not yo mama’s salmon dinner. Amp up your campsite dinner with this Salmon Beurre Blanc.

Get ready to elevate your campsite flavors and satisfy all those rumbling bellies with fresh salmon, pops of sweet corn, potatoes, and even some white wine because wine not (don’t hate us for that). Let’s dig in!

Ingredients:

• 1-2 lb large slice of fresh salmon, skin on
• 1 large shallot - sliced
• Green onions 4-6 stalks
• 2 cups of fresh corn, sliced off the cob if you can
• 2 large potatoes - chopped
• 2 cups of white wine
• 1 stick of butter
• Olive oil 
• Salt & pepper
   

Steps:

1. Salt and pepper the salmon
2. Preheat your grill and cast iron pan to get them both hot
3. Succotash, add 2-3 tablespoons of olive oil to the cast iron pan
4. Succotash, add corn, potatoes, and green onions to cast iron pan and saute on medium heat for ten minutes
5. Buerre Blanc Sauce, bring two cups of white wine to a light boil in a tall sauce pan, then turn down to a simmer.
6. Buerre Blanc Sauce, add sliced shallots to the wine.
7. Buerre Blanc Sauce, melt butter into the wine and shallot mix, let simmer for ten minutes.
8. Salmon, season the hot grill plate with olive oil.
9. Lay the salmon skin side down on the grill, cook through till middle is just still pink. (6-8 minutes)
10. Plate the the succotash, slice and serve the salmon over the succotash.
11. Drizzle with the Buerre Blanc Sauce.

Featuring the Eureka! Ignite Plus Camp Stove and Gonzo Grill.