Pan-seared Salmon with Raspberry Beurre Blanc Sauce
Enjoy this savory and sweet dish made with a delectable garlic sauce, topped with a raspberry coulis.
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- (1) 8 ounce salmon filet
- Cajun seasoning
- 3 tablespoons of butter
- 1 tablespoon of olive oil (do not use light olive oil)
- 1/2 tablespoon of fresh chopped garlic
- 1 teaspoon of fresh basil
- 1 teaspoon of fresh tarragon
- 1 teaspoon of fresh rosemary
- 1 teaspoon of fresh thyme
- 1 ounce of white wine
- 1 tablespoon of lemon juice
- 2 ounces of fresh raspberries (f making your own raspberry coulis, see recipe below for correct amount)
- 1 ounce of raspberry coulis (recipe to follow)
For Raspberry Coulis
- 1/2 cup of sugar
- 3 tablespoons of water
- 1 pound of fresh raspberries or (1) 12 ounce bag of frozen raspberries
- • Dust the salmon filet with a pinch of Cajun seasoning.
- • Sear on medium high heat in 1 tablespoon of olive oil to desired texture (served best rare or medium rare)—move to a plate.
Beurre Blanc Sauce
- • Sautée 1 tablespoon of butter, chopped garlic, and fresh herbs on medium high heat until garlic is browned.
- • On medium high heat, deglaze the pan with 1 ounce of white wine and 1 tablespoon of lemon juice for one minute.
- • Add 2 tablespoons of butter, 1 ounce of raspberry coulis, and 2 ounces of fresh raspberries.
- • Shake the pan until everything is mixed. Do not stir.
- • Pour over the salmon.
- • Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
- • Put the raspberries and the sugar syrup in a blender and puree. Strain through a fine mesh sieve to remove the seeds.
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