Pan-Seared Salmon Recipe with Beurre Blanc Sauce

Updated at: Wed, 21 Feb 2024 03:30:13 GMT

Step 1

Set the “Peel of Fortune” vegetable peeler to the julienne setting. Peel 3 turns of each vegetable for each person (12 turns total). Transfer to a large bowl, toss with olive oil and season with salt and pepper. Set aside.

Step 2

In a saucepan, simmer shallots, wine and parsley until the liquid is completely evaporated and the pan is “almost dry”. Add heavy cream. Keeping your saucepan on low, add the butter, in 1 tablespoon increments, whisking gently until all the butter has been used. Strain sauce through a fine mesh sieve and keep sauce on very low flame until ready to serve.

Step 3

Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip and then place in a 350F (175C) oven for 8-10 mins.

Step 4

Place fish on veggie ribbons and spoon sauce over the fish. Garnish with freshly chopped parsley.

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