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Pan seared wild Salmon with roasted potato and béarnaise sauce
Pan seared wild Salmon with roasted potato and béarnaise sauce

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We hope you got insight from reading it, now let’s go back to pan seared wild salmon with roasted potato and béarnaise sauce recipe. To cook pan seared wild salmon with roasted potato and béarnaise sauce you only need 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Pan seared wild Salmon with roasted potato and béarnaise sauce:
  1. Provide Salmon (as many as you want)
  2. Take Fingerling or baby potatoes
  3. Prepare Béarnaise sauce
  4. Use 1 shallot finely diced
  5. Take 1 egg yolk
  6. Provide 1/4 cup melted butter
  7. You need 1 tsp Dijon mustard
  8. Take 1 tsp finely chopped tarragon
  9. Provide to taste Salt / pepper
  10. You need Juice of half a lemon
Steps to make Pan seared wild Salmon with roasted potato and béarnaise sauce:
  1. In a small sauté pan, sweat the shallots till wilted and translucent.
  2. For the sauce: in a blender add the egg yolk, Dijon, lemon juice, and the sautéed shallots season with salt and pepper to taste.
  3. Blend the mixture till incorporated, slowly add the clarified butter (while still warm) this will cook the egg yolk and make it smooth. It should coat the back of the spoon.
  4. When mixture is silky smooth add the tarragon, if too thick add a touch of warm water. (Now you have béarnaise.
  5. For the potatoes: coat with olive oil, salt and pepper and place on a baking sheet. Cook at 200C (395F) till fork tender.
  6. For the Salmon: pan sear skin down for about 7 min, flip and cook for 3 more min. Set aside and rest.
  7. NOTE: cooking time differ for different size pieces and donees basically cook it the way you want it 😊
  8. Assemble: sauce on the bottom, potatoes and salmon. Get creative

A lickety-split sauce to give our. How To Make Pan Seared Salmon. Begin by seasoning the salmon with salt and a few grinds of pepper. Having it again tonight with baked potatoes, broccoli, salad and garlic bread. I paired the salmon with a medley of roasted broccoli, potatoes, and grape tomatoes.

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