Herb Crusted Salmon with an Asparagus Beurre Blanc

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Asparagus

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
30 min
Level:
--
Yield:
2 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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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

Directions

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

Essence (Emeril's Creole Seasoning):

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

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Comments & Reviews

recipe Herb Crusted Salmon with an Asparagus Beurre Blanc
Peter Aquebogue, NY 02-10-2009
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herb crust
Rated: 5 stars out of 5

Does anyone know how to keep the herb crusted dishes crunchy? Anytime that I've made anything herb crusted it comes out too... moist. I know that some of the oils leach through and it's nearly impossible to keep all of the moisture out.Read more
recipe Herb Crusted Salmon with an Asparagus Beurre Blanc
miles New York, NY 09-02-2008
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STOP WITH THE ESSENCE ALREADY!
Rated: 3 stars out of 5

I'm tired of Emeril's recipes calling for Essence. I don't even like the taste of his spice mix, it's overpowering and makes... everything taste specifically like essence. Be a little more creative please! suggest people play around with their own spice rubs and pastes. Essence is okay with chicken but i wouldn't put it near my salmon. He also has a tendency to use a LOT of butter in his dishes. the ingredients are all right, they just need tweaking a little.Read more
recipe Herb Crusted Salmon with an Asparagus Beurre Blanc
gina Fremont, CA 11-07-2006
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super easy and great tasting!
Rated: 5 stars out of 5

the salmon was cooked perfect! full of flavor and super moist! substituted portebello mushrooms for potatoes and it was a... great combination! will have to try potatoes next time!Read more
recipe Herb Crusted Salmon with an Asparagus Beurre Blanc
Anonymous 06-15-2006
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Best Salmon Ever
Rated: 5 stars out of 5

The BEST salmon my husband and I have EVER tasted!
recipe Herb Crusted Salmon with an Asparagus Beurre Blanc
Anonymous 06-13-2005
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A delicious delight
Rated: 5 stars out of 5

We made this meal for a special dinner for two. It was so delicious and rich. I am not a great cook, and found the recipe... forgiving and easy! Try it out!!Read more
recipe Herb Crusted Salmon with an Asparagus Beurre Blanc
Anonymous 12-09-2004
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awesome
Rated: 5 stars out of 5

this salmon tasted heavenly..the potatoes and asparagus are perfect accompaniments to the salmon. I used a cast iron pan for... the salmon. A keeper.Read more