Jul 09 2026
Restaurants›Django›Salmon Béarnaise* Recipe

Salmon Béarnaise* Recipe

Inspired by Django
Time1h
Serves4

Pan-seared salmon, roasted fingerling potatoes, creamed leeks, asparagus and Béarnaise

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Ingredients

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For the Salmon

For the Roasted Fingerling Potatoes

For the Creamed Leeks

For the Asparagus

For the Béarnaise Sauce

Method

For the Salmon

  1. 1

    Prepare the Salmon

    Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Cook the Salmon

    Heat olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet. Cook for about 5-6 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from the skillet and keep warm.

For the Roasted Fingerling Potatoes

  1. 3

    Prepare the Potatoes

    Preheat the oven to 400°F (200°C). Halve the fingerling potatoes lengthwise and place them on a baking sheet.

  2. 4

    Season and Roast

    Drizzle olive oil over the potatoes and sprinkle with salt and fresh rosemary. Toss to coat evenly and spread in a single layer. Roast for about 25-30 minutes, or until golden brown and tender.

For the Creamed Leeks

  1. 5

    Prepare the Leeks

    Trim the roots and dark green tops from the leeks. Slice them in half lengthwise and rinse thoroughly to remove any dirt. Chop into thin slices.

  2. 6

    Cook the Leeks

    In a saucepan over medium heat, melt butter. Add the chopped leeks and sauté until softened, about 5-7 minutes. Stir in heavy cream and season with salt. Simmer for another 5 minutes until thickened.

For the Asparagus

  1. 7

    Prepare the Asparagus

    Trim the tough ends off the asparagus spears. Toss them with olive oil, salt, and black pepper.

  2. 8

    Cook the Asparagus

    In a skillet over medium heat, add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Remove from heat.

For the Béarnaise Sauce

  1. 9

    Prepare the Reduction

    In a small saucepan, combine finely chopped shallots, white wine vinegar, and white wine. Simmer over medium heat until reduced to about 2 tablespoons. Strain and set aside.

  2. 10

    Make the Béarnaise Sauce

    In a heatproof bowl, whisk together the egg yolks and the reduction. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until thickened. Gradually whisk in the melted butter until fully incorporated. Stir in chopped tarragon, salt, and black pepper.

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