Sauteed Salmon with Baby Potatoes, Asparagus & Lemon Bearnaise

February is without question the dreariest month of the year. Despite being so short, the unrelenting sequence of cold, gray days that make up February always depresses me. To lift my mood, I was craving something that promised the sensations of spring. This dish, with spring vegetables drizzled with a sauce that looks and tastes like sunshine, certainly fit the bill. It was inspired not only by thoughts of spring, but also by a fantastic meal we had recently at local restaurant Rue Cler.

Salmon with Bearnaise

This recipe has a lot going on, so it might be worthwhile to enlist the services of a sous chef. If that isn’t possible, complete the steps in the order listed and keep the vegetables warm in a low oven while preparing the fish and sauce.

Sauteed Salmon with Baby Potatoes, Asparagus & Lemon Béarnaise

Serves: 2
Time to make: ~30 minutes

What you need:

  • ½ lb. very small new potatoes
  • ½ lb. asparagus stalks
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • ½ lb. salmon fillet, sliced very thinly
  1. Boil the potatoes until fork-tender, about 10 minutes, and set aside
  2. Meanwhile, prepare the béarnaise sauce (recipe follows)
  3. Blanch the asparagus with the tips sticking out of the water to steam until tender, about 1 minute
  4. Slice the asparagus stalks into finger lengths and set aside
  5. Heat the oil and butter over medium-high
  6. Saute the salmon until browned and no longer opaque in the middle, about 1 minute per side
  7. Arrange the fish and vegetables on plates and drizzle the béarnaise over all to serve

Notes: When I prepare this dish again, I will probably try dredging the salmon fillets in flour to get a little crust on them when they are sauteed.

Lemon Béarnaise Sauce

What you need:

  • 2 scallions, thinly sliced
  • ¼ tsp. dried French herbs
  • 3 tbsp. white wine vinegar
  • salt and pepper
  • 1 egg yolk, beaten with 1 tbsp. water
  • ½ stick butter
  • 1-2 tbsp. lemon juice
  1. Combine the scallions, vinegar, salt and pepper in a saucepan
  2. Cook over medium-low until half the vinegar has evaporated, about 5 minutes
  3. Off the heat, stir the egg mixture into the vinegar
  4. Whisk over low until thickened, 5 minutes
  5. Stir in the butter, one piece at a time, until each piece is incorporated
  6. Add the lemon juice to taste
  7. Keep warm over very low heat

Notes: If the sauce gets too thick or starts to separate, stir in an ice cube.

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5 thoughts on “Sauteed Salmon with Baby Potatoes, Asparagus & Lemon Bearnaise

  1. claire 25 December 2007 at 10:54 am

    how funny… i was just looking for a good asparagus bearnaise recipe online because i had the fabulous prix fixe with asparagus last week at MY favorite restaurant, rue cler! lo and behold, your recipe was the first online recipe i looked at. it’s a small world after all. many thanks for the recipe… here’s hoping it turns out well!

  2. Shannon 26 December 2007 at 1:32 pm

    Good luck with it. Of course, I can’t promise it will be as delicious as the dish at Rue Cler!

  3. claire 31 December 2007 at 9:59 am

    it was AMAZING. my dad, who typically does not care for asparagus at all, told me that it was the best asparagus he had ever eaten. of course, maybe he was just filled with the christmas spirit (and champagne), but i like to think it was due to the most excellent recipe. thanks again–and i love reading your blog!

  4. Shannon 31 December 2007 at 10:13 am

    Claire, thanks so much! Happy new year!

  5. Sami 5 March 2012 at 12:53 pm

    Hi! I made this today. Yes, 5 year after you posted it 🙂 Great Dish, and thanks!

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