Jul 13 2026
Restaurants›The Milling Room›Pan Sear Salmon Recipe

Pan Sear Salmon Recipe

Inspired by The Milling Room
Time45m
Serves4

Root Vegetable Julienne, Trout Roe, horseradish Verjus Beurre Blanc,

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Ingredients

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Salmon

Root Vegetable Julienne

Horseradish Verjus Beurre Blanc

Garnish

Method

Cooking Salmon

  1. 1

    Pan Sear the Salmon

    Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and black pepper. Place skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the salmon is cooked through. Remove from the pan and let rest.

Preparing Root Vegetable Julienne

  1. 2

    Make the Julienne

    Using a julienne peeler or knife, cut the carrots, parsnips, and beet into thin strips. Heat olive oil in a separate pan, add the vegetables, and season with salt and pepper. Sauté for about 5-7 minutes until they are tender but still crisp. Remove from heat.

Making Horseradish Verjus Beurre Blanc

  1. 3

    Prepare the Sauce

    In a small saucepan, combine white wine vinegar and horseradish. Bring to a simmer and reduce by half. Lower the heat and whisk in the cold butter, one piece at a time, until the sauce is thickened and emulsified. Season with salt and black pepper.

Plating

  1. 4

    Assemble the Dish

    On each plate, place a serving of the root vegetable julienne. Top with a pan-seared salmon fillet. Drizzle with horseradish verjus beurre blanc and garnish with trout roe and chopped chives.

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