Pan Seared Salmon, Clam & Saffron Beurre Blanc | Salmon with Beurre Blanc

Today, I made salmon with beurre blanc! It's a very common way to serve salmon, and I just put a couple twists on it. For the beurre blanc sauce, I made saffron beurre blanc that uses clam nage as a base. That gave another depth packed with umami flavor.

Served it with some sauteed spinach and guanciale & red pepper. Classic flavors: Simple, tasty with depth.
It was a reminder for me that pairings like this are always reliable and making dishes that match up to the classics, let alone surpass it, is always very challenging to do!

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