Pan Seared Salmon with Raspberry Beurre Blanc
Simple, yet sounds so sexy… This dish will be at the table in less than 30 min and you can make it with most daily pantry staples! I wasn’t sure about the Raspberry and Salmon mix, but trust me, it works well… you are going to want to make this a week night staple.
Ingredients
4 – 3-4 oz portions Wild BC Salmon
2 tsp - Paprika
Salt and Pepper
Olive Oil
1 tbsp - Butter
Raspberry Beurre Blanc
1.5 cups - Fresh Raspberries
3 tbsp - Shallots (Fine Dice)
2 tbsp - Butter
3 tbsp - White Sugar
1 tbsp - White Wine Vinegar
¼ cup - White Wine
1 tsp - Chinese 5 Spice
½ tsp - Chipotle Pepper
1 tsp - Soy Sauce
A SPLASH of Fish Sauce
Directions
1. Wash and pat dry your Salmon. Season the flesh and Salt your skin. Set Aside.
2. In a small pot, add 1 tbsp butter and the Shallots. Sweat those off and give them a couple of minutes. Add your 5 Spice and Chipotle. Give the pot a good mixing.
3. Now, add your Vinegar and deglaze the pot. Add your sugar and white wine, mix and then add your raspberries. Let this mixture simmer for a couple of minutes. The berries will get juicy and bursting.
4. Once it has simmered down and began to thicken up, add the Soy and Fish Sauce. Give it a mix up and a quick taste to adjust for flavours.
5. Strain the mixture in a fine mesh sieve and add it back to the pot. Add the last tbsp of butter and mix it up well. Let sit on a low heat while you tend to your Salmon!
6. Preheat pan to high. We want it hot! Add you Oil and Butter to the pan. Once melted, in goes the Salmon, skin side down! You are going to crisp it up. It should only need 2-3 min, depending on the thickness of the Salmon. Flip, and turn the pan down. Let the Salmon finishing cooking on this side if you are keeping the skin, roughly 4 min. If you are not a fan of the crispy skin, you can pull it off at this time. After 2 minutes, flip back to sear the other flesh side.
7. Serve the Salmon hot, with the Raspberry Beurre Blanc over it. Serve the dish with rice and green beans if you wish. Or eat it from the pan… no judgment here!!
ENJOY!
Serves 4
Recipe and photo by Cory Walby, www.saturdaynighttestkitchen.com