Roasted Salmon with Bearnaise Sauce
Servings/Yield
4
Author
Helen Park
Ingredients
1 small head of cabbage, cut into 4-6 wedges
-
¼ cup olive oil
-
1 Tbsp Fine Sea Salt, divided
1 tsp ground Tellicherry black pepper
4 filets bonesless skinless salmon, 4oz each
-
1 Tbsp Bernise blend
1 tsp Fine Sea Salt
-
½ tsp ground Tellicherry black pepper
1 stick (8Tbsp) of good quality butter
2 egg yolks
1 lemon, juiced
1 Tbsp Bernise blend
½ tsp Fine Sea Salt
½ tsp ground Tellicherry black pepper
an extra fresh lemon for finished the roasted salmon
For the Cabbage
For the Salmon
For the Béarnaise Sauce
Optional
Directions
For the Cabbage
Preheat the oven to 400F.
In a heavy bottom skillet, heat the half of the olive oil until shimmering and add half of the salt. Lay the cabbage slices into the hot pan and sear them until a nice golden brown. As the cabbage sears, drizzle the remaining olive oil evenly onto the top of the cabbage wedges and sprinkle on the remaining salt and the ground pepper.
Transfer the pan to the preheated oven to roast uncovered approximately 20 minutes or until golden brown on top and tender throughout.
As the salmon is cabbage is roasting, prepare the salmon filets.
For the Salmon
Mix the Bernise, salt, and pepper together to combine. Coat each salmon filet with the seasoning mixture and lay onto a sheet tray with the prettiest side of the filets facing up.
Place the tray into the preheated oven and baked for 8-10 minutes for salmon that is roasted to medium. Timing will vary for thickness filet and preferred doneness.
When ready, remove the filets from the oven and transfer them to a serving platter or plates to prevent overcooking from the carry over heat from the baking tray.
For the Béarnaise Sauce
Melt the butter until liquified. This can be done in a pan over low to medium heat or in a microwave, 30 seconds at a time, stirring between sessions.
In a high speed blends (like a Vitaprep blender), place the egg yolks, lemon juice, 2 tablespoons of Bernise and the salt and pepper.
Turn the blender on and drizzle in the melted butter to create an emusion. The sauce should have a thickly drizzle-able consistency.
To Serve
For each portion, divide the salmon, roasted cabbage wedges and freshly made Béarnaise sauce and finish with a fresh squeeze of lemon. Enjoy!
Recipe Note
Recipe Note
Questions: Contact helen@laboiteny.com
