Pan Seared Salmon with Pink Shrimp Hollandaise

Recipe courtesy Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Shrimp
TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

PINK SHRIMP HOLLANDAISE:
  • 1 cup clarified unsalted butter
  • 1 cup cooked pink shrimp
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley leaves, chopped
  • 3/4 teaspoon cayenne pepper
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Directions

Sprinkle the salmon with salt and pepper. Heat the olive oil in large, heavy skillet over medium-high heat. Add the salmon, flesh-side down, to the skillet. Sear until golden brown and crisp, about 3 minutes. Turn the salmon over and sear until the salmon is just cooked through, about 3 minutes. Remove the salmon from the skillet and keep warm.

In a large saute pan, heat the butter over high heat. Add the shallots and cook until translucent, about 2 minutes. Add the mushrooms and cook until golden brown, another 5 minutes. Add the beans and saute another 2 minutes. Finish with the chopped parsley. Season with salt and pepper.

Divide the cooked mushrooms among 6 plates. Next, place a piece of salmon on top and cover the salmon with a large spoonful of the Pink Shrimp Hollandaise.
Boil the vinegar, 2 tablespoons water, bay leaf, thyme, salt and some white pepper in a small, heavy saucepan until reduced to about 2 tablespoons. Remove from the heat and stir in 1 tablespoon water.

In a medium mixing bowl over a pot of simmering water, whisk the egg yolks until thickened, about 2 minutes. Remove the bowl from the heat. Strain the vinegar reduction and whisk into the cooked egg yolks. Then whisk in the clarified butter in a slow steady stream until emulsified. Fold in the pink shrimp, lemon juice, parsley and cayenne. Season with salt.

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  • on January 16, 2013

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    this is my first review. after we ate, my husband looked at me and said "this is my favorite meal now." it is wonderful! it could be served in any fine dining restaurant. i followed the recipe exactly except for the beans, i was out, so i used spinach instead. i can not wait to serve it to family and friends! to DCer, use regular frozen shrimp

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  • on January 14, 2012

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    Looks great but I can't find the product & I live in Seattle. Of course it's not shrimp season but I'd still like to know how to find them

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