Pan Seared Salmon | Citrus Beurre Blanc | Potato Fennel Salad

Timing is everything when it comes to working in a restaurant kitchen and it’s not any different at home. When I’m cooking at home for my family of 5, I use the same rhythm as I would at work.

Here, I start off by boiling the potatoes for the salad, as they take longer to cook. Then while the potatoes are cooking I’m preparing the ingredients for the white wine reduction and then finishing off the rest of the mise-en-place. Once the beurre blanc is done cooking, I set it aside and start searing the salmon, which doesn’t take too long. When the salmon is done cooking, I rest it skin-side down for just a few minutes while I finish making the potato salad (potatoes should still be warm). Once the salad is done and the salmon well-rested, I flash the salmon on high heat very quickly, skin-side only, to make the skin extra crispy, and plate it up to serve.

PAN-SEARED SALMON
Salt & pepper
Optional: baste with butter and thyme

CITRUS BEURRE BLANC
Lemon
Orange
White wine (any dry white wine, Sauvignon Blanc, Pinot Grigio, Chardonnay, Semillon)
Thyme
Shallots
Butter (salted or unsalted, just adjust seasoning)

WARM POTATO & FENNEL SALAD
Yellow potatoes
Fennel bulb
Red radish
Italian parsley
Dill
Grainy Dijon mustard
Lemon juice
Salt & pepper

Tools and equipment used:
1. Mandolin slicer: Benriner Japanese mandolin
2. Zester: Microplane stainless steel zester
3. Fish slice: Winco fish spatula
4. Cutting board: restaurant-thick green plastic cutting board

Recommended tool for beginners:
1. Cut gloves: Stark Safe cut-resistant gloves

Salmon sourced from our local fish market:
Steelhead Food Co., St. Thomas, Ontario
https://steelheadfoodco.ca/

This video was filmed using my iPhone XR.

Music: Keep On Talking by Lionel Quick
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