Recipe courtesy of Lynn Crawford

Pan Seared Salmon with Pink Shrimp Hollandaise

  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

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

Pink Shrimp Hollandaise:

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

Directions

  1. 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. 
  2. 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. 
  3. 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.

Pink Shrimp Hollandaise:

  1. 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. 
  2. 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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