Recipe for Pan Seared Salmon with Crawfish from the Beau Rivage.

Pan Seared Salmon with Crawfish & Scallions

Yield – 4 servings

4 – 6oz. potions Atlantic Salmon, skin off

2 oz. Vegetable Oil

12 oz. Crawfish Tail Meat, rinsed

2T chopped Shallots

4 oz. dry White Wine

2 oz. Heavy Cream

4 oz. softened Butter

1 cup sliced scallions

Salt & Pepper

Old Bay or Creole Seasoning

Season Salmon filets with Old Bay and Salt & Pepper. Heat oil over medium high heat. Sear Salmon filets 4 minutes each side, or until desired temperature. Remove Salmon from pan and add Crawfish Tails. Add White Wine and deglaze and reduce. Add Heavy Cream and reduce by half. Add butter and emulsify. Stir in Scallions. Season with Salt & Pepper. Plate Salmon with desired accompaniments and top with Crawfish Sauce.

Information source: Keisha Oliver