PAN-SEARED SALMON with SPICED POMMERY MUSTARD

2 0 1 3 A N N UA L M E E T I N G | R E C I P E C A R D
PAN-SEARED SALMON
with SPICED POMMERY MUSTARD SAUCE
Serves 6
S P I C E D P O M M E R Y M U S TA R D S A U C E
D R Y R U B / ingredients
S P I C E D M U S TA R D / ingredients
2 tbsp. ground Spanish paprika
1 tbsp. smoked Spanish paprika
1/4 tsp. (heavy) ground cloves
1 1/2 tsp. ground toasted fennel seed
1 tsp. granulated garlic
1/4 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
1 tbsp. (heavy) granulated sugar
1 tbsp. plus 1 tsp. kosher salt
3/4 tsp. granulated garlic
3 tbsp. unsalted butter
1/3 cup small dice celery hearts
1/3 cup small dice yellow onion
1 tsp. finely chopped garlic
1/2 cup pure whole grain mustard (Pommery Mustard, 4.5oz)
1 tbsp. plus 1 tsp. Dry Rub mix (see left)
1/2 cup freshly squeezed & strained orange juice
1/2 cup white wine (Chardonnay is preferred)
1 tbsp. chopped flat leaf parsley
1 tsp. kosher salt
1 tsp. freshly ground white pepper
SAUCE SHOULD BE MADE 15 MINUTES BEFORE SERVING. Begin by whisking together the ingredients
for the dry rub in a small bowl. Set aside. For the sauce, melt 2 tbsps. of the butter in a small sauce pan until it begins
to foam. Before it browns, add the chopped celery and onions, stir to coat thoroughly and cook over low heat for 2 minutes. Add the garlic and continue to cook for 2 more minutes, or until the vegetables are tender and translucent. Add
the mustard, dry rub spice mix, orange juice and white wine, stirring to combine. Bring to a boil over medium heat,
and then reduce to a simmer and cook for 3 minutes. The sauce will be very fragrant, slightly chunky with little pool of
liquid still apparent. At this point the sauce may be pulled aside and allowed to sit for up to 5 minutes while the salmon
is being plated. When ready, heat the sauce thru over medium heat and proceed. Remove from the stove and add the
remaining butter and parsley then stir in the salt and pepper to taste. Serve immediately.
PA N - S E A R E D S A L M O N
ingredients
6 6 oz. portions of fresh salmon fillets
C H E F ’ S N O T E - F r e s h w i l d S a l m o n i s a l w a y s m y f i r s t c h o i c e , f o l l o w e d b y t h e h i g h e s t q u a l i t y farm-raised Salmon. Fillets should be center cut, scaled, skin-on fillets with pin bones
removed. Ask your fish monger for options.
3 tbsp. vegetable oil (Canola oil)
Up to 2 tbsp. Dry Rub spice mix (see above left)
DRY EACH PIECE OF SALMON OFF WITH A PAPER TOWEL. Place the salmon fillets onto a parchment
lined sheet tray. Season each piece thoroughly with the dry rub spice mix. Over medium-high heat, add the oil to a
sauté pan and heat until the oil just begins to ripple. Make sure the oil is evenly coats the pan, and begin adding the
salmon skin side down, one by one, placing the first piece in the center of the pan and working around the outside of
the pan as you go. Once all the pieces are added, reduce the heat to medium low heat. The pan should not be smoking
and the cooking sound should be gently popping and sizzles. Roughly two minutes in begin to loosen them from the
pan starting with the first piece added to the pan and working around in the same order, gently work each piece loose
using tongs, by gently grabbing each piece and working the pieces free from the pan, the skin will be crispy and brown.
After each piece is freed (2 more minutes totaling 4 minutes cook time, skin side), flip each piece over starting with the
first piece you added to the pan and working around the same order. Allow to cook for an additional 3 minutes.
Remove the salmon from the pan and serve it crispy skin side up (if serving with the shiitake salad found on the next
page, place the salmon on top of the shiitake salad on warm plates). Drape each fillet with the spiced pommery
mustard sauce and enjoy.
RECIPE © RUE DUMAINE RESTAURANT 2013
2 0 1 3 A N N UA L M E E T I N G | R E C I P E C A R D
SHIITAKE-HARICOT VERT SALAD
Serves 6
ingredients
6 oz. (1 1/2 cups) fresh baby green beans (haricot vert) cut into 1 inch pieces
8 oz. (5 cups) fresh shiitake mushrooms, stems removed and cut into quarters
1 1/4 tsp. kosher salt
1 1/4 cup plus 1 tbsp. olive oil
1/2 oz. (1/4 cup) shallots cut into julienne strips
Juice of 1 lemon
1/4 tsp. freshly ground white pepper
PLACE 1 QUART OF WATER IN A 2 QUART SAUCE POT WITH ½ TSP. OF THE KOSHER SALT
AND BRING TO A BOIL. Set up a small ice bath in a 4 qt. mixing bowl. Put the haricot vert into the boiling water
and cook until tender, about 2 minutes. Remove with the stainless strainer and place into the ice bath to cool for 2 minutes. Remove the beans and drain well, set aside. Throw away the ice bath, dry out the bowl and place the shiitakes in
the bowl. Drizzle the shiitakes with the olive oil. Over medium heat in a 14” sauté pan, heat the remaining olive oil until it begins to ripple, add the shallots tossing several times to coat evenly. Cook the shallots for 1 minute, add the oiled
shiitakes and toss to disperse throughout the pan. Season the vegetables with the salt and pepper; continue cooking for
4-5 minutes, tossing occasionally. Add the par-cooked green beans and the lemon juice, tossing to mix thoroughly, taste
and adjust seasonings.
N OT E S
RECIPE © RUE DUMAINE RESTAURANT 2013