- 2 Russet potatoes, peeled
- 2 to 3 Tbs fresh lemon juice (about 1 lemon)
- 4 Tbs unsalted butter, melted
- Salt and fresh ground pepper, to taste
- 4 Sena Sea Coho 8oz fillets
- 2 tsp unsalted butter
- 1 Tbs canola or olive oil
Beurre Blanc Sauce
- 3 Tbs finely minced shallot
- 5 whole black peppercorns
- 1 bay leaf
- 3 Tbs fresh lemon juice
- 2/3 cup white wine
- 1/3 cup heavy cream
- 2 sticks or 8 ounces unsalted butter, softened and cut into small pieces
Using a mandoline on the thinnest setting or a good grater, run the potatoes lengthwise creating long julienne (strips) pieces and place in colander. Rinse potato under warm running water for 2-3 minutes and let drain. Add lemon juice, melted butter, salt and pepper to potatoes and mix well. Let stand 5 minutes and drain excess liquid.
Lightly season salmon fillets with salt and pepper. Divide potato mixture evenly and spread on top of each fillet about 1/8 inch thick across the whole piece.
Add butter and oil to a large pan and place over medium-high heat. Add salmon, potato side down, and cook until potato crust is golden brown, about 6 to 8 minutes. Gently flip fillets once and cook about 30 seconds more or until just cooked through. Do not overcook. Place a large spoonful of Beurre Blanc Sauce onto 4 plates and top with salmon. Serve, if desired, with sauteed vegetables or a green salad.
Beurre Blanc Sauce
In a medium saucepan, combine shallots, peppercorns, bay leaf, lemon juice, and wine. Let cook over medium-high heat until reduced to about 1/3 cup.
Add cream and boil for about 1 minute. Reduce heat to low, and slowly whisk in butter once cube at a time, only adding the next cube when the previous one has been fully incorporated. Remove from heat if butter is melting too fast.
When all the butter is incorporated, strain the mixture through a fine-mesh sieve.