I don’t know where to start with this dish. Every once in a great while I make a dish that’s so out of this world good that I almost wanna leave myself a tip on the table after eating. I know it’s silly, but this dish is so easy to make, yet taste like a five star restaurant it’s just insane.
There isn’t a recipe for the potatoes, so here’s what I did:
I cut 1.5 pound bag of fingerling potatoes in 1/2 or quarters to get near the same size then coated them with olive oil and sprinkled on truffle salt. Roast potatoes at 425 degrees F. for 25 minutes or until tender.
For the asparagus I just cut them in half and steamed them.
Pan Seared Salmon with Mustard Beurre Blanc
(Adapted from in sock monkey slippers)
1 shallot, peeled and minced
1 cup dry white wine
2 ounces fresh lemon juice
1 tablespoon heavy cream
1 tablespoon whole grain Dijon mustard
12 tablespoons cold butter, cubed
Salt and pepper
1 tablespoon expeller pressed canola oil
1 – 2 pounds Copper River Sockeye Salmon fillets
In a heavy bottomed pot, combine shallots, white wine, and lemon juice.
Reduce heat to medium-low and simmer until reduced to 2 tablespoons.
Add cream and mustard; stir and reduce heat to low.
While whisking continuously, add one cube of butter at a time allowing it to melt before adding the next. The key to this sauce is adding the butter slowly over low heat so it does not break.
Once all of the butter is incorporated and the sauce is creamy, remove from heat and add salt and pepper to taste. If you’re not serving this immediately, you can store it in a thermos or insulated mug.
Season salmon with salt and pepper.
In a sauté pan, heat oil over high heat until very hot. Sear salmon, skin side down for 4 minutes until crispy. Flip the salmon and sear for an additional 3 minutes (medium rare).
Plate over roasted fingerling potatoes or sautéed vegetables and top with a spoonful of the mustard Beurre Blanc.