Chef Recipes

Pan seared Salmon with Mustard Beurre Blanc Sauce

By Chef Willis Getchell
Scottsdale Culinary Institute

Serves 4

4 - 6-7 ounce Salmon fillets
Salt
White Pepper
1 ½ TBS Olive Oil or clarified butter

1. Heat oil in a 12 -inch skillet until it just starts to smoke.
2. Place salmon skin side up and cook until well browned, about 4-5 minutes.
3. Gently turn fish and continue cooking until the very center of the fish has turned from translucent to opaque.

Mustard Beurre Blanc Sauce
½ cup White Wine Vinegar
½ cup Dry Vermouth
¼ cup Shallot, chopped fine
8 Black Peppercorns, cracked
1 sprig fresh Thyme
Lemon juice, to taste
1 TBS. Whole Grain Mustard
¼ pound Butter, cut into cubes and chilled

1. Combine Vinegar, Vermouth, shallot, peppercorns and thyme and reduce over medium heat to ‘au sec’ [not dry, but nearly dry] or about 2 TBS.
2. Remove pan from heat and swirl in butter cubes, letting butter nearly melt to creamy consistency before adding remaining butter Sauce should have a fairly thick creamy consistency.
3. Season taste with Mustard and lemon juice.
4. Strain sauce and serve immediately.