Pan Seared Salmon with Pink Shrimp Hollandaise

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


  • Six 5-ounce center-cut salmon fillets
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 2 cups wild mushrooms, cut into 1-inch pieces
  • 1 cup green beans, trimmed and blanched
  • 2 tablespoons fresh parsley leaves, finely chopped
  • Pink Shrimp Hollandaise, recipe follows
  • 3 tablespoons white wine vinegar
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/4 teaspoon salt
  • Freshly ground white pepper
  • 4 large egg yolks
  • 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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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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