Seared Salmon or Pan-Fried Snapper with Sauteed Vegetables and a Drizzle of Lemon Butter Sauce
- 4 salmon fillets, (6 to 8 ounces each)
- Essence, recipe follows
- 3 tablespoons olive oil
- 4 red snapper fillets, (6 to 8 ounces each)
- 1/2 cup flour
- 1/2 cup vegetable oil
- 4 cups julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, and shiitakes
- Finely ground white pepper
- 1 cup Lemon Butter Sauce, recipe follows
- Garnish: chopped parsley
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
- Lemon Butter Sauce:
- 1 cup dry white wine
- 3 lemons, peeled and quartered
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 teaspoon salt
- 3 turns freshly ground black pepper
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 1/2 cup heavy cream
- 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
- 1 tablespoon finely chopped fresh parsley
Either season the salmon with Essence, or season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely.
In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil.
Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side.
Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side. In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes.
To serve, spoon the 1/4 cup of sauce in the center of each plate. Spoon the vegetables in the center of the sauce. Lay the fillets on top of the vegetables. Garnish with parsley.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cupLemon Butter Sauce:
Heat a large non-reactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
Recipe courtesy Emeril Lagasse, 1999
Recipe courtesy of Rachael Ray