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Ingredients
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Pan Seared Salmon
Method
Cooking Instructions
- 1
Prepare the Beurre Rouge Sauce
In a saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 2 minutes. Pour in the red wine and bring to a boil. Reduce the heat and let it simmer until reduced by half, about 10 minutes. Stir in the fresh thyme and remaining butter, whisking until smooth. Season with salt and pepper to taste. Keep warm.
- 2
Sear the Salmon
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Gently flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked to your desired doneness.
- 3
Serve
Remove the salmon from the skillet and place on plates. Drizzle the beurre rouge sauce over the salmon and serve immediately with your choice of sides.