SEARED SALMON WITH PINK SHRIMP HOLLANDAISE SAUCE

Seared Salmon with Pink Shrimp Hollandaise Sauce image

I'm posting this recipe so it's available for the "Think Pink" tag game.

Provided by Vickie Parks

Categories Fish

Time 45m

Number Of Ingredients 24

Ingredients

6 (5-oz) center-cut salmon fillets
1/2 large lemon
1 tsp sea salt
1 1/2 tsp lemon pepper
2 Tbsp olive oil
2 Tbsp unsalted butter
1 large shallot, finely chopped
2 cups chanterelle mushrooms, cut into 1/2-inch pieces
1 cup fresh green beans, trimmed and cut into 2-inch strips
2 Tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh thyme, chopped
PINK SHRIMP HOLLANDAISE SAUCE
3 Tbsp white wine vinegar
3 Tbsp water, divided
1 bay leaf
1 sprig(s) fresh thyme
1/4 tsp sea salt
1 tsp ground white pepper
4 large egg yolks
1 cup clarified unsalted butter
1 cup cooked pink shrimp (tails off, if using frozen)
2 Tbsp fresh lemon juice
2 Tbsp fresh flat-leaf parsley, finely chopped
3/4 tsp cayenne pepper

Steps:

1. Squeeze fresh lemon juice over each salmon fillet, then season each with salt and lemon pepper.
2. Heat olive oil in large skillet over medium heat. Add salmon, flesh side down, and sear until lightly browned and starting to crisp along the edges, about 6 minutes. Gently turn the salmon fillets over and sear just until cooked through, about another 5 or 6 minutes. Transfer salmon to platter and cover with foil to keep warm.
3. Melt butter in the same skillet. Add shallots and cook in butter about 2 minutes or until translucent. Add the mushrooms and cook another 5 minutes or until lightly browned. Add the beans and sauté 2 more minutes. Stir in the parsley and thyme. Remove from heat, cover pan and set aside for a few minutes.
4. PINK SHRIMP HOLLANDAISE SAUCE: Boil the vinegar, 2 Tbsp water, bay leaf, thyme, salt and white pepper in a small saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining 1 Tbsp of water.
5. In a medium size mixing bowl set over a pot of simmering hot water, whisk the egg yolks for 2 minutes and has thickened. Remove bowl from heat. Strain the vinegar reduction sauce into the egg yolks, and whisk until well blended. Whisk in the clarified butter in a slow, steady stream until well incorporated into the sauce. Fold in the pink shrimp, lemon juice, parsley and cayenne.
6. Divide the mushroom-bean mixture among 6 plates. Place a salmon fillet on top of each serving, and spoon Pink Shrimp Hollandaise sauce over each salmon fillet. Serve immediately.