Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pan-Seared Salmon
Citrus Beurre Blanc
Quinoa Salad
Method
Cooking the Salmon
- 1
Prep the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until cooked to your liking.
- 4
Remove and Rest
Remove the salmon from the skillet and let it rest while you prepare the sauce and salad.
Making the Citrus Beurre Blanc
- 5
Sauté Shallots
In the same skillet used for the salmon, add the chopped shallots and sauté over medium heat until soft, about 2-3 minutes.
- 6
Add Wine and Reduce
Pour in the white wine and bring to a simmer. Let it reduce by half, about 5-7 minutes.
- 7
Incorporate Citrus Juices
Add the lemon juice and orange juice to the reduced wine and simmer for another 1-2 minutes.
- 8
Whisk in Butter
Reduce the heat to low and whisk in the butter, piece by piece, until fully incorporated and the sauce is smooth. Season with salt and white pepper to taste.
Preparing the Quinoa Salad
- 9
Rinse Quinoa
Rinse quinoa under cold water to remove any bitterness.
- 10
- 11
Prepare Veggies
Chop the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- 12
Combine Salad Ingredients
In a large bowl, combine the cooked quinoa, chopped vegetables, olive oil, lemon juice, salt, and black pepper. Toss to combine.