Pan Seared Salmon with Pink Shrimp Hollandaise

http://api.foodnetwork.ca/images/dmm/P/A/Pan_Seared_Salmon_with_Pink_Shrimp_Hollandaise_001.jpg

Rate this Recipe

4.35 23 Users

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Preparation time:
Cooking time:
Yield: 6

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.
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.
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.

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.
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.
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.