Herb Crusted Salmon with an Asparagus Beurre Blanc

Name: Herb Crusted Salmon with an Asparagus Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) salmon fillets; Essence, recipe follows; 1/4 cup Dijon mustard; 1 cup chopped fresh mild herbs; Salt and pepper; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 1/2 cup white wine; 1/2 pound butter, cut into 1-inch cubes, cold; 1/2 pound asparagus, blanched; 1 cup brabant potatoes, (1/2 by 1/2-inch cube); 3 tablespoons olive oil; 1/4 cup fresh chervil sprigs; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 (6 ounce) salmon fillets
Essence, recipe follows
1/4 cup Dijon mustard
1 cup chopped fresh mild herbs
Salt and pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 cup white wine
1/2 pound butter, cut into 1-inch cubes, cold
1/2 pound asparagus, blanched
1 cup brabant potatoes, (1/2 by 1/2-inch cube)
3 tablespoons olive oil
1/4 cup fresh chervil sprigs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Preheat the fryer.
2
For the salmon: Season each side of the salmon with Essence.
3
Evenly coat each side of the fillets with the Dijon mustard.
4
With the chopped herbs, crust each side of the salmon completely.
5
For the sauce: Fry the potatoes for 3 to 4 minutes or until golden.
6
Remove and set aside on a paper-lined plate.
7
Season with salt and pepper.
8
In a saute pan, combine the shallots, garlic, and wine together.
9
Bring up to a boil and reduce to a simmer.
10
Reduce the wine by half, about 2 to 3 minutes.
11
With a whisk, mount in the butter cubes one at a time until all are fully incorporated and slightly thick.
12
Season with salt and pepper.
13
Add the asparagus and potatoes, continue to simmer for 2 to 3 minutes.
14
Re-season if needed.
15
For the salmon: In a saute pan, heat the olive oil.
16
When the pan is smoking hot, add the salmon.
17
Saute the salmon for 2 to 3 minutes on each side for medium rare.
18
Place the sauce in the center of the plate.
19
Place the salmon directly on top.
20
Garnish with fresh chervil sprigs and Essence.
21
Combine all ingredients thoroughly.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 (6 ounce) salmon fillets, Essence, recipe follows, 1/4 cup Dijon mustard, 1 cup chopped fresh mild herbs, and more.

Yes, Herb Crusted Salmon with an Asparagus Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!