seared salmon with pink shrimp hollandaise sauce

Name: Seared Salmon with Pink Shrimp Hollandaise Sauce
Prep time: 25 min
Cook time: 20 min
Yield: 6
Cuisine: French
Ingredients: 6 (5-oz) - center-cut salmon fillets; 1/2 large lemon; 1 teaspoon(s) sea salt; 1 1/2 teaspoon(s) lemon pepper; 2 tablespoon(s) olive oil; 2 tablespoon(s) unsalted butter; 1 large shallot, finely chopped; 2 cups - chanterelle mushrooms, cut into 1/2-inch pieces; 1 cup - fresh green beans, trimmed and cut into 2-inch strips; 2 tablespoon(s) fresh flat-leaf parsley, finely chopped; 1 teaspoon(s) fresh thyme, chopped; ## PINK SHRIMP HOLLANDAISE SAUCE; 3 tablespoon(s) white wine vinegar; 3 tablespoon(s) water, divided; 1 - bay leaf; 1 sprig(s) fresh thyme; 1/4 teaspoon(s) sea salt; 1 teaspoon(s) ground white pepper; 4 large egg yolks; 1 cup - clarified unsalted butter; 1 cup - cooked pink shrimp (tails off, if using frozen); 2 tablespoon(s) fresh lemon juice; 2 tablespoon(s) fresh flat-leaf parsley, finely chopped; 3/4 teaspoon(s) cayenne pepper

3 Pinches

Vickie Parks

Renton, WA

Updated on Sep 16, 2017

I'm posting this recipe so it's available for the "Think Pink" tag game.

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prep time 25 Min

cook time 20 Min

method Saute

yield 6 serving(s)

Ingredients

6 (5-oz) - center-cut salmon fillets
1/2 large lemon
1 teaspoon sea salt
1 1/2 teaspoons lemon pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
2 cups - chanterelle mushrooms, cut into 1/2-inch pieces
1 cup - fresh green beans, trimmed and cut into 2-inch strips
2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon fresh thyme, chopped
PINK SHRIMP HOLLANDAISE SAUCE
3 tablespoons white wine vinegar
3 tablespoons water, divided
1 - bay leaf
1 sprig fresh thyme
1/4 teaspoon sea salt
1 teaspoon ground white pepper
4 large egg yolks
1 cup - clarified unsalted butter
1 cup - cooked pink shrimp (tails off, if using frozen)
2 tablespoons fresh lemon juice
2 tablespoons fresh flat-leaf parsley, finely chopped
3/4 teaspoon cayenne pepper

How To Make seared salmon with pink shrimp hollandaise sauce

Step 1

Squeeze fresh lemon juice over each salmon fillet, then season each with salt and lemon pepper.

Step 2

Heat olive oil in large skillet over medium heat. Add salmon, flesh side down, and sear until lightly browned and starting to crisp along the edges, about 6 minutes. Gently turn the salmon fillets over and sear just until cooked through, about another 5 or 6 minutes. Transfer salmon to platter and cover with foil to keep warm.
Step 3

Melt butter in the same skillet. Add shallots and cook in butter about 2 minutes or until translucent. Add the mushrooms and cook another 5 minutes or until lightly browned. Add the beans and sauté 2 more minutes. Stir in the parsley and thyme. Remove from heat, cover pan and set aside for a few minutes.
Step 4

PINK SHRIMP HOLLANDAISE SAUCE: Boil the vinegar, 2 Tbsp water, bay leaf, thyme, salt and white pepper in a small saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining 1 Tbsp of water.
Step 5

In a medium size mixing bowl set over a pot of simmering hot water, whisk the egg yolks for 2 minutes and has thickened. Remove bowl from heat. Strain the vinegar reduction sauce into the egg yolks, and whisk until well blended. Whisk in the clarified butter in a slow, steady stream until well incorporated into the sauce. Fold in the pink shrimp, lemon juice, parsley and cayenne.
Step 6

Divide the mushroom-bean mixture among 6 plates. Place a salmon fillet on top of each serving, and spoon Pink Shrimp Hollandaise sauce over each salmon fillet. Serve immediately.
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