Pan-seared Salmon Recipe
Accompanied by asparagus and lemon beurre blanc.
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Ingredients
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Salmon
Asparagus
Lemon Beurre Blanc
Method
Cooking Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Carefully place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
- 4
Flip and Finish Cooking
Flip the salmon fillets and cook for an additional 3-4 minutes until they are cooked through. Remove from skillet and set aside.
Cooking Asparagus
- 5
Prepare the Asparagus
Trim the woody ends off the asparagus spears.
- 6
- 7
Sauté the Asparagus
Sauté the asparagus for about 4-5 minutes until bright green and tender-crisp. Remove from heat.
Making Lemon Beurre Blanc
- 8
Sauté Shallots
In a small saucepan, sauté the minced shallots over medium heat until translucent, about 2-3 minutes.
- 9
Add Wine
Pour in the white wine and cook until reduced by half, about 3-4 minutes.
- 10
Add Cream
Stir in the heavy cream and simmer for another 2 minutes.
- 11
Incorporate Butter
Whisk in the cold, cubed butter a few pieces at a time until the sauce is smooth and emulsified.
- 12
Finish the Sauce
Add lemon juice, salt, and black pepper to taste. Keep warm until ready to serve.