Easiest Way to Prepare Delicious Pan seared wild Salmon with roasted potato and béarnaise sauce

Easiest Way to Prepare Delicious Pan seared wild Salmon with roasted potato and béarnaise sauce Delicious, fresh and tasty.

Pan seared wild Salmon with roasted potato and béarnaise sauce. Pan seared wild Salmon with roasted potato and béarnaise sauce instructions In a small sauté pan, sweat the shallots till wilted and translucent. For the sauce: in a blender add the egg yolk, Dijon, lemon juice, and the sautéed shallots season with salt and pepper to taste. Pan seared wild Salmon with roasted potato and béarnaise sauce instructions In a small sauté pan, sweat the shallots till wilted and translucent.

Bring to a simmer and cook, basting salmon occasionally with a spoon.

This Pan Seared Salmon recipe introduces perfectly tender and flaky fillets into a creamy mustard sauce laced with fresh spinach.

A meal that's so quick and easy you can serve it to your family any day of the week, yet this restaurant-worthy dish is elegant enough to plate for a fancy dinner party.

You can have Pan seared wild Salmon with roasted potato and béarnaise sauce using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pan seared wild Salmon with roasted potato and béarnaise sauce

1. Prepare of Salmon (as many as you want).

2. You need of Fingerling or baby potatoes.

3. It’s of Béarnaise sauce.

4. Prepare 1 of shallot finely diced.

5. Prepare 1 of egg yolk.

6. It’s 1/4 cup of melted butter.

7. You need 1 tsp of Dijon mustard.

8. You need 1 tsp of finely chopped tarragon.

9. It’s to taste of Salt / pepper.

10. It’s of Juice of half a lemon.

We counted and there are approximately a million reasons to love wild salmon.

But according to the queen of clean, craveable cooking, Pamela Salzman, how to cook wild salmon can be narrowed down to just seven simple, drool-worthy techniques.

Wild salmon is a super-powered source of protein full of healthy fats and essential nutrients, and is also an amazingly versatile ingredient to work with.

With ingredients like chili-garlic sauce, white vinegar, fish sauce, sugar, and chopped peanuts, this salad could transform even the most basic salmon into a memorable meal.

Pan seared wild Salmon with roasted potato and béarnaise sauce instructions

1. In a small sauté pan, sweat the shallots till wilted and translucent..

2. For the sauce: in a blender add the egg yolk, Dijon, lemon juice, and the sautéed shallots season with salt and pepper to taste..

3. Blend the mixture till incorporated, slowly add the clarified butter (while still warm) this will cook the egg yolk and make it smooth. It should coat the back of the spoon..

4. When mixture is silky smooth add the tarragon, if too thick add a touch of warm water. (Now you have béarnaise..

5. For the potatoes: coat with olive oil, salt and pepper and place on a baking sheet. Cook at 200C (395F) till fork tender..

6. For the Salmon: pan sear skin down for about 7 min, flip and cook for 3 more min. Set aside and rest..

7. NOTE: cooking time differ for different size pieces and donees basically cook it the way you want it 😊.

8. Assemble: sauce on the bottom, potatoes and salmon. Get creative.

But forget basic — pair this salad with Chef John's flavor-packed, five-minute Fast Salmon with a Ginger Glaze.

Pan-seared salmon is pretty great — you get a nice amber crust that gives way to moist and tender salmon underneath without a ton of effort.

Season the salmon with the salt and a few grinds of pepper.

The combination of salmon, broccoli, and red potatoes makes for a wonderful meal.

But how to cook them all on one pan without any one component coming out overcooked or undercooked was a puzzle we needed to solve.