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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By jaykayone
Holland, pa
on March 04, 2011
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Love it ! Just Great ! I enjoy making it and we enjoy eating it !
By pchekijian_11653935
Aquebogue, NY
on February 10, 2009
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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.
By iloah666_8179212
New York, NY
on September 02, 2008
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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.
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