Beau Rivage's pan seared salmon recipe

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.