How to Make Pan-Seared Salmon and Couscous

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Pan Seared Salmon w/ Champagne Beurre Blanc

Pan Seared Salmon
1 teaspoon olive oil
2 6-ounce skinless center-cut pieces of salmon fillet, about 1 1/4 inches thick
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Set a large skillet over med- high heat; add the oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds.

Season the salmon with the salt and pepper and add to the skillet, skinned side up. Cook until golden brown on the bottom, about 4 minutes.

Turn the salmon, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.

Champagne Beurre Blanc

1 ½ tablespoon chopped shallots
2 Bay leaves
10 peppercorns
¼ cup of Champagne vinegar
2 tablespoons of white wine
¼ cup of heavy cream
1 ½ cup cold butter, cut into ½ inch piece

Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

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