New American cuisine

Easy

Pan-Seared Salmon with Béarnaise Sauce

This delightful dish marries the delicate flavor of salmon with a homemade, herb-infused bearnaise sauce, making for a perfect evening meal. This recipe is as quick and simple to make as it is delicious, and once it’s plated up with a side of pan-fried potatoes and light arugula salad, it’s sure to impress even the toughest critic!

Try the Mediterranean Diet for more healthy meal options.

Chef Naeim Darzi

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

1 medium Shallot
1/4 cup Tarragon, minced
1/4 cup Chervil
1/3 cup White Wine
1/4 cup White Wine Vinegar
1/4 tsp. Crushed Black Pepper
2 large Russet Potatoes
3 medium Egg Yolks
to taste Salt to taste
1/2 cup Clarified Butter
to taste Ground Black Pepper
1 piece Salmon Fillet
to taste Sea Salt
to taste Ground Black Pepper
1 tbsp. Olive Oil
1 knob Butter
4 sprigs Thyme
2 cloves Garlic
1/2 medium Lemon
Sea Salt (For Seasoning the Potatoes)
Arugula (for serving)
Grape Tomatoes (for serving)
Avocado Oil (for potatoes and salmon)
Balsamic Glaze (For Garnish)

Directions:

Step 1

For the Béarnaise sauce, we first create a reduction. Finely mince a shallot and place it into a saucepan, followed by the chopped tarragon and chervil.

Step 2

Add ¼ cup of white wine vinegar and ⅓ cup of white wine, and stir.

Step 3

Add a little crushed black pepper and bring the mixture to a boil. Let simmer for about 15 minutes, stirring occasionally.

Step 4

While the reduction is simmering, cut the potatoes into medium-sized cubes.

Step 5

Blanch the potatoes in boiling water for approximately 5 minutes, and remove before fully cooked.

Step 6

Immediately place the potatoes in a bowl of iced water to stop the cooking process. After 5 minutes, remove the potatoes, strain, and set aside..

Step 7

To make the Béarnaise sauce, first cool the reduction, strain the liquid, and set liquid aside.

Step 8

In a saucepan, add the egg yolks and whisk together, being sure to remove the saucepan from the heat when it gets hot. It’s important to keep the temperature below 140 degrees.

Step 9

Once the yolks are somewhat fluffy, add in the liquid reduction. Whisk the mixture together, then gradually add some clarified butter as you continue to whisk. Add a little salt to taste, then whisk until the butter and egg yolks are emulsified. Add more butter and continue whisking, being mindful to control the heat. Continue adding butter until the sauce thickens.

Step 10

When you can see the bottom of the pan, your sauce is ready. Add a little chopped tarragon and chervil to the sauce, stir and set aside.

Step 11

For the salmon, first season each side of the fish with salt and pepper.

Step 12

Place a pan over high heat, and once it’s scorching hot, add some avocado oil.

Step 13

When the oil is hot, place the fish into the pan, skin side down. Cook for 4 minutes, then flip the fish over, and reduce the heat to medium.

Step 14

After a minute or so, add 2 cloves of crushed garlic, thyme, and a knob of butter. Baste the fish with the butter mixture, turn the fish again, and baste the other side. The salmon should be ready in about 10 minutes. Squeeze a little lemon juice over the salmon, and place the salmon on a plate to rest.

Step 15

To make the potatoes, put a little oil into a clean pan; and once the oil is hot, add the potatoes.

Step 16

Continually toss and turn until the potatoes are golden-brown. Add some salt to taste, and remove potatoes.

Step 17

To plate the ingredients, first place a small handful of arugula on a plate, and top with cherry tomatoes. Next, put the pan-fried potatoes on the plate next to the salad. Place a lemon wedge on the plate, and rest the salmon on the plate, with one edge over the lemon. Finally, drizzle Béarnaise sauce over the salmon, followed by a little balsamic glaze over the salad.

Step 18

Serve and enjoy.