Beau Rivage's pan seared salmon recipe - WLOX.com - The News for South Mississippi

Pan Seared Salmon w/ Lemon Parsley Cream Sauce

• 2 - Salmon fillets
• Kosher salt
• White pepper
• 2 tbs. Olive oil
• 1 tbs.- Butter
• 1 tbs. - All- purpose flour
• 1 cup - Whole milk
• 1/8 cup- Finely chopped parsley
• 1 ½ tbs.- Lemon juice
• ½ tsp.- Lemon zest 
• Garnish

For Sauce:

Melt butter in a saucepan over a medium heat.
Add flour. Cook stirring, for 1 minute.
Gradually stir in milk and increase heat to medium.
Cook constantly stirring until the sauce coat t he back of a wooden spoon.
Stir in parsley, lemon juice and lemon zest and remove from heat.
Season with salt.

For Salmon:

Season salmon with salt and white pepper.
Place olive oil in a hot skillet then put the Salmon in the skillet (skin side up).
Sear salmon for in hot skillet for 2-3 minutes on each side or until salmon is just cooked through.

For plating:

Place the half the sauce on the plate then the salmon on top of the sauce.
Garnish as desired.