Seared Salmon With Pink Shrimp Hollandaise Sauce Recipes

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

SEARED SALMON WITH PINK SHRIMP HOLLANDAISE SAUCE

Steps:

• 1. Squeeze fresh lemon juice over each salmon fillet, then season each with salt and lemon pepper.
• 2. Heat olive oil in large skillet over medium heat. Add salmon, flesh side down, and sear until lightly browned and starting to crisp along the edges, about 6 minutes. Gently turn the salmon fillets over and sear just until cooked through, about another 5 or 6 minutes. Transfer salmon to platter and cover with foil to keep warm.
• 3. Melt butter in the same skillet. Add shallots and cook in butter about 2 minutes or until translucent. Add the mushrooms and cook another 5 minutes or until lightly browned. Add the beans and sauté 2 more minutes. Stir in the parsley and thyme. Remove from heat, cover pan and set aside for a few minutes.
• 4. PINK SHRIMP HOLLANDAISE SAUCE: Boil the vinegar, 2 Tbsp water, bay leaf, thyme, salt and white pepper in a small saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining 1 Tbsp of water.
• 5. In a medium size mixing bowl set over a pot of simmering hot water, whisk the egg yolks for 2 minutes and has thickened. Remove bowl from heat. Strain the vinegar reduction sauce into the egg yolks, and whisk until well blended. Whisk in the clarified butter in a slow, steady stream until well incorporated into the sauce. Fold in the pink shrimp, lemon juice, parsley and cayenne.
• 6. Divide the mushroom-bean mixture among 6 plates. Place a salmon fillet on top of each serving, and spoon Pink Shrimp Hollandaise sauce over each salmon fillet. Serve immediately.