Name: Bernise Roasted Salmon with Béarnaise Sauce
Yield: 4
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

Roasted Salmon with Béarnaise Sauce is a classic with a twist, thanks to the addition of our Bernise spice blend. This dish comes together in 30 minutes or less, offering bold, rich, and tangy flavors. We use Bernise to crust the salmon and whip it into the sauce, finishing with a squirt of fresh lemon and simple salt-and-pepper cabbage. It’s a weeknight meal elegant enough to serve for guests.

Bernise Roasted Salmon with Béarnaise Sauce

Rated 2.3 stars by 9 readers

Author

Helen Park

Servings/Yield

Image of Bernise Roasted Salmon with Béarnaise Sauce

Ingredients

For the Cabbage

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

For the Salmon

4 filets bonesless skinless salmon, 4oz each
1 Tbsp Bernise blend
1 tsp Fine Sea Salt
½ tsp ground Tellicherry black pepper

For the Béarnaise Sauce

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

Optional

an extra fresh lemon for finished the roasted salmon

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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

Questions: Contact helen@laboiteny.com

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Roasted Salmon with Bearnaise Sauce

Bernise Roasted Salmon with Béarnaise Sauce

Author

Servings/Yield

Ingredients

For the Cabbage

For the Salmon

For the Béarnaise Sauce

Optional

Directions

For the Cabbage

For the Salmon

For the Béarnaise Sauce

To Serve

Recipe Note

Recipe Note

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Roasted Salmon with Bearnaise Sauce

Bernise Roasted Salmon with Béarnaise Sauce

Author

Servings/Yield

Ingredients

For the Cabbage

For the Salmon

For the Béarnaise Sauce

Optional

Directions

For the Cabbage

For the Salmon

For the Béarnaise Sauce

To Serve

Recipe Note

Recipe Note

Related Products

Bernise

Bernise

Fine Grey Sea Salt

Fine Grey Sea Salt

Tellicherry Black Pepper

Tellicherry Black Pepper

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