Fancy salmon dish not hard to makeSometimes you want to make a nice, fancy dinner for yourself, your partner or your family. The ideal dish is a perfectly done salmon filet with a delectable sauce and garnished with shallots and sun dried tomatoes atop lightly sautéed spinach.
By: Forum staff reports, INFORUM
Sometimes you want to make a nice, fancy dinner for yourself, your partner or your family.
The ideal dish is a perfectly done salmon filet with a delectable sauce and garnished with shallots and sun dried tomatoes atop lightly sautéed spinach.
This delicious-sounding entree is much easier to put together than it sounds. It all starts with a few easy-to-find ingredients and the right directions to put it all together.
Not only will Mezzaluna’s head chef Eric Watson and host Jim Manney show you exactly how to make a perfectly pan roasted salmon on this week’s “Hungry for More,” they’ll also show you how to make a great beurre blanc to go along with it.
Pan Roasted Salmon Filet
6-7 ounce salmon fillet
Light olive oil to taste
Kosher or sea salt to taste
Ground black pepper to taste
½ pound fresh spinach
1 shallot, peeled and thinly sliced
1 teaspoon minced fresh garlic
1 tablespoon dry white wine
Beurre Blanc Sauce
2 shallots, peeled and sliced
1½ cup white wine
1 ounce fresh lemon juice
2 tablespoons heavy cream
½ pound cold butter, small cubed
Kosher or sea salt and white pepper to taste
Season the salmon fillet with salt and pepper and bring a small sauté pan to high heat. Drizzle the hot pan with oil and quickly add the salmon. Place the salmon “skin side up” and sear for approximately 90 seconds or until fish naturally releases from the pan.
Turn the salmon over and place the pan and fish in a 385 degree oven for approximately 3 minutes or until medium done.
Remove the salmon from the sauté pan, and over medium high heat, lightly sauté the shallots in garlic and a little olive oil. Quickly add the spinach and deglaze with the white wine. Season with salt and pepper.
In a separate saucepan for the beurre blanc, combine shallots, white wine and lemon juice over high heat and reduce to 2 tablespoons.
Add the cream to the reduction, and once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper.
Place the spinach on a plate and top with the salmon fillet. Drizzle on the beurre blanc and any other garnishes. Serve immediately.
Forum staff reports