Entree: France – Paris & Ile-de-France – Pavé de Saumon (Thick pan-seared salmon steak served with a classic French butter-wine shallot sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 2 min

Total 45 min

Ingredients

4 salmon pavés, approximately 6 oz (170 g) each (estimated edible portion: 680 g)
2 tbsp (30 ml) olive oil
1 tbsp (15 g) unsalted butter
2 tbsp (30 g) cold unsalted butter, diced, for finishing the sauce
1/2 cup (120 ml) dry white wine
2 tbsp (30 ml) white wine vinegar
2 shallots, minced, about 2 oz (60 g)
1 tsp (5 ml) fresh lemon juice
Salt and freshly ground black pepper, to taste
1 lb (450 g) baby potatoes, halved
1 tbsp (15 ml) olive oil, for the potatoes
8 oz (225 g) haricots verts (French green beans), trimmed
1 tbsp (15 g) unsalted butter, for the beans (estimated edible portion: 15 g)
1 tbsp (15 ml) chopped fresh parsley, for garnish

Instructions

1. Bring a medium pot of salted water to a simmer. Add the halved potatoes and parboil until just tender, about 12–15 minutes. Drain and set aside.
2. Meanwhile, combine the white wine, white wine vinegar, and minced shallots in a small saucepan. Bring to a simmer and reduce over medium heat until only about 2–3 tablespoons of liquid remain and the shallots are very soft, about 6–8 minutes.
3. Remove the saucepan from the heat. Whisk in the cold diced butter a few pieces at a time until the sauce is glossy and emulsified. Stir in the lemon juice and season with salt and pepper. Keep warm off the heat.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of butter. Place the parboiled potatoes cut-side down and sauté until golden and crisp, about 6–8 minutes. Transfer to a warm platter and keep warm.
5. Pat the salmon pavés dry and season both sides with salt and pepper. Add the remaining 1 tablespoon of olive oil to the same skillet. Sear the salmon over medium-high heat for 3–4 minutes per side for medium, adjusting the time for thickness, until nicely browned and just cooked through. Remove from the skillet and rest for 2 minutes.
6. While the salmon cooks, blanch the trimmed haricots verts in boiling salted water for 1–2 minutes, until bright green and tender-crisp. Drain and toss with 1 tablespoon of butter and a pinch of salt.
7. Serve one salmon pavé per plate with portions of potatoes and haricots verts. Spoon the warm beurre blanc over the salmon, scatter with chopped parsley, and serve immediately.