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1881 Tombstone Salmon with Black Butter Sauce

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This refined frontier dish recreates the “salmon au beurre noir” once served at the Oriental Saloon in Tombstone, Arizona in 1881. Poached salmon is topped with a rich, nutty black butter sauce infused with vinegar, parsley, and capers, then served with buttery baby potatoes and fresh green beans. It’s a surprising blend of Old West grit and European elegance, a meal worthy of Doc Holliday and the high-stakes gamblers of the American frontier.
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

2 salmon fillets or steaks (~6 oz each; fresh or lightly salted)

  • 1 sprig of thyme for poaching
  • Salt and black pepper to taste
  • 5 tablespoons unsalted butter
  • 1 tablespoon balsamic vinegar or cider vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon capers

Sides:

  • 6 –8 baby yellow or red potatoes
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley
  • 1 cup green beans
  • Salt to taste

Instructions

Prepare the Sides

  • Boil potatoes in salted water until fork-tender (about 10–12 minutes). Drain and toss with 2 tablespoons butter, chopped parsley, and a pinch of salt.
  • Steam or boil green beans until bright and just tender (about 3–5 minutes). Set aside.

Poach the Salmon (with Thyme-Infused Court Bouillon)

  • In a wide, shallow pan, bring enough water to just cover the salmon. For extra flavor, add: A generous pinch of salt, A sprig or two of fresh thyme,A slice of lemon or splash of white wine (optional)
  • A few black peppercorns
  • Bring the liquid to a gentle simmer — not a rolling boil — to preserve the delicate texture of the fish.
  • Season the salmon lightly with salt and black pepper.
  • Carefully lower the salmon into the simmering liquid and poach gently for 8–10 minutes, or until just opaque and flakes easily with a fork.
  • Remove salmon with a slotted spoon and let it rest briefly while you prepare the black butter sauce.

Make the Black Butter Sauce

  • In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat.
  • Allow the butter to cook until it turns golden brown and develops a nutty aroma (watch carefully to avoid burning).
  • Remove Heat, stir in 1 tablespoon balsamic vinegar, then add the capers and chopped parsley. Let it bubble briefly.
  • Add 1 tablespoon butter to melt and thicken the sauce.
  • Spoon the hot black butter sauce generously over the poached salmon.

Video

Notes

  • Poach with Purpose: Flavor the poaching liquid with fresh thyme, salt, and lemon or wine for a delicate aromatic base that elevates the salmon.
 
  • Mind the Butter: When making the black butter sauce, let the butter brown but not burn — it should smell nutty and rich, not acrid.
 
  • Serve Immediately: This dish is best plated hot, with the butter sauce spooned over just before serving to preserve its velvety texture.