Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

seared salmon with pink shrimp hollandaise sauce

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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

yield 6 serving(s)
prep time 25 Min
cook time 20 Min
method Saute

Ingredients For seared salmon with pink shrimp hollandaise sauce

  • 6 (5-oz)
    center-cut salmon fillets
  • 1/2 lg
    lemon
  • 1 tsp
    sea salt
  • 1 1/2 tsp
    lemon pepper
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    unsalted butter
  • 1 lg
    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
    fresh thyme
  • 1/4 tsp
    sea salt
  • 1 tsp
    ground white pepper
  • 4 lg
    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

How To Make seared salmon with pink shrimp hollandaise sauce

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Seared Salmon with Pink Shrimp Hollandaise Sauce:

ADVERTISEMENT