Pan Seared Salmon Recipe

Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear to remove bitter saponins.

In a small saucepan combine rinsed quinoa, 2 cups water or stock and 1/2 tsp salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer gently for 15 minutes without lifting the lid.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, stir in 1 tsp olive oil, and keep warm until plating.

Combine diced mango, diced avocado, red bell pepper, red onion and chopped cilantro in a medium bowl.

Whisk together lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss gently with the mango mixture to coat, taking care not to mash the avocado.

Taste and adjust seasoning; refrigerate briefly if not using immediately. Assemble just before serving to keep avocado fresh.

Place a small saucepan over medium heat. Add the minced shallot, white wine and white wine vinegar.

Bring to a simmer and reduce the liquid until about 2 tablespoons remain (this should take 6–8 minutes). Watch carefully so it doesn’t boil dry.

Lower heat to very low. Off the direct heat, whisk in cold cubed butter a few pieces at a time, allowing each addition to emulsify into the reduced liquid before adding more. Maintain a gentle warm temperature; the sauce must not boil.

Once all butter is incorporated, whisk in the lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) white or black pepper. Keep warm in a bowl set over a pan of barely simmering water (bain-marie) until serving.

If the sauce separates, warm gently and whisk vigorously or add a teaspoon of cold water to help re-emulsify.

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large ovenproof or heavy skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat.

Place salmon fillets skin-side down in the pan, spacing them so they don’t touch. Press gently with a spatula for 10 seconds to ensure even contact with the pan.

Sear skin-side down without moving for 4–5 minutes, until the skin is crisp and the cooked portion has moved up about two-thirds of the fillet.

Reduce heat to medium-low, add 1 tbs butter to the pan and tilt the pan slightly. Spoon the melted butter over the top of the fillets for 30–45 seconds to baste and finish cooking. Alternatively, for thicker fillets, transfer the pan to a preheated 400°F (200°C) oven for 3–5 minutes to reach desired doneness (internal temp 125–130°F for medium-rare to 140°F for well done).

Remove salmon to a warm plate and let rest for 2 minutes. Finish with a squeeze of lemon if desired.

Divide warmed quinoa among 4 plates, making a loose mound slightly off-center on each plate.

Spoon a generous portion (about 1/2 cup) of the mango avocado salad next to the quinoa.

Place a salmon fillet on top of or beside the quinoa, skin-side up for presentation if crisped.

Ladle 2–3 tablespoons of warm beurre blanc around and lightly over the fish (avoid pouring over the avocado to keep its texture).

Garnish with microgreens or chopped parsley and serve with lemon wedges.