FOX 8 Recipe Box: Pan Seared Salmon

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Pan Seared Salmon with Escarole Provencal and Lemon Beurre Blanc

Recipe from Brandon Chrostowski, founder of EDWINS Restaurant

Click here to read about EDWINS Leadership & Restaurant Institute, which helps train prison inmates and ex-cons for a future in the culinary field.

Click here for information on "Shake The Square"

For the Salmon:

  • 1 Tablespoon Olive Oil
  • 4 (6 Ounce) Skin on Salmon Filets
  • Salt and Pepper

Directions:

Heat a large non-stick skillet over medium high heat with olive oil.  Liberally season salmon with salt and pepper.  Place the skin side up in the pan.  Do not move filets.  Let the salmon cook for about 5 minutes or until golden brown.  Turn the filets over and cook for 4 more minutes or until the skin is crispy.  Serve immediately.

For Lemon Beurre Blanc:

  • 1 cup dry white wine
  • ¼ cup white wine vinegar
  • ¼ cup lemon juice
  • 1 Tbsp finely chopped shallot
  • 1 lb unsalted butter, cold
  • Kosher salt, to taste

Directions:

  1. Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
  2. While the liquid reduces you can cut the butter into medium (½-inch) cubes, keep cold.
  3. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
  4.  As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
  5.  Season to taste with Kosher salt. Strain thru a fine mesh strainer. Serve right away.

 For the Escarole Provencal:

  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled sliced thinly
  • 1 Tomato, cut into ½ inch pieces
  • 2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
  • Kosher Salt

Directions:

In a large skillet, heat oil over medium. Add garlic and tomatoes and cook until garlic is fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.

Place the Escarole in a pile in the middle of the dish, lean the salmon against the escarole.  Pour the beurre blance in front of the salmon.

1 Comment

  • Matt

    The correct name is Brandon Chrostowski, not Edwin. He is actually CEO of EDWINS Leadership and Restaurant Institute, not owner. As a nonprofit, the community – all of us – have a stake in the success of EDWINS. Please correct. Thank you!

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