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Directions for: Pan Seared Salmon with Pink Shrimp Hollandaise

Ingredients

Salmon

6 5 oz centre cut salmon

2 Tbsp olive oil

2 Tbsp butter

1 shallot, finely diced

2 cup wild mushrooms cut into 1 inch pieces

1 cup green beans, trimmed and blanched

2 Tbsp parsley, finely chopped

Pink Shrimp Hollandaise

3 Tbsp white-wine vinegar

3 Tbsp cold water

1 bay leaf

1 sprig fresh thyme

¼ tsp salt

white pepper to taste

4 egg yolks

1 cup clarified unsalted butter

2 Tbsp fresh lemon juice

¾ tsp cayenne

1 cup pink shrimp, cooked

2 Tbsp parsley, chopped

Directions

Salmon

1. Season the salmon with salt and pepper. Heat the olive oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until golden brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes. Remove salmon from pan and keep warm.

2. In a large sauté pan heat the butter over high heat, add the shallots and cook for 2 minutes until translucent. Add the mushrooms and cook for another 5 minutes, until the mushrooms are golden brown. Add the beans and sauté for another 2 minutes, finish with the chopped parsley. Season with salt and pepper.

3. Divide the cooked mushroom mixture among the six plates, next place a piece of salmon on top and cover the salmon with a large spoonful of the pink shrimp hollandaise.

Pink Shrimp Hollandaise

1. Boil vinegar, 2 tablespoons water, bay leaf, thyme, salt, and white pepper in a small heavy saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water.

2. In a medium mixing bowl, over a pot of simmering water, whisk the egg yolks, until thickened about 2 minutes. Remove bowl from heat. Strain the reduction and add whisk into the cooked egg yolks.

3. Whisk in the clarified butter, in a slow steady stream until emulsified. Add the lemon juice, cayenne, pink shrimp, parsley, and season with salt to taste.

See more: Fish, Sauté, North American, Main, Dinner