Le Bernardin-Inspired Pan-Seared Salmon with Citrus Butter Sauce and Roasted Asparagus

Name: Le Bernardin-Inspired Pan-Seared Salmon with Citrus Butter Sauce and Roasted Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2 skin-on salmon fillets, about 6-8 oz each; 1 tbsp olive oil (for salmon); Salt and freshly ground black pepper, to taste; 1 bunch asparagus, woody ends trimmed; 1 pint cherry tomatoes; 1 tbsp olive oil (for vegetables); 1 small shallot, minced; 1/2 cup dry white wine (e.g., Sauvignon Blanc) or vegetable broth; 1/4 cup fresh orange juice; 1/4 cup fresh lemon juice; 1 tbsp honey or maple syrup (optional, to balance tartness); 3 tbsp unsalted butter, cold and cut into cubes

This exquisite recipe is a home-cook replication of Le Bernardin's iconic salmon dish, designed to bring a touch of fine-dining elegance to your kitchen. It captures the sophisticated balance of perfectly cooked salmon, seasonal vegetables, and a vibrant citrus reduction.

Prep: 15 min

Cook: 25 min

Total: 40 min

2 servings

Ingredients

2 skin-on salmon fillets, about 6-8 oz each
1 tbsp olive oil (for salmon)
Salt and freshly ground black pepper, to taste
1 bunch asparagus, woody ends trimmed
1 pint cherry tomatoes
1 tbsp olive oil (for vegetables)
1 small shallot, minced
1/2 cup dry white wine (e.g., Sauvignon Blanc) or vegetable broth
1/4 cup fresh orange juice

Instructions

1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the vegetables.
2
**Prepare the Vegetables:** On the lined baking sheet, toss the trimmed asparagus and cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread them in a single layer. Roast for 10-12 minutes, or until asparagus is tender-crisp and tomatoes just begin to burst. Remove from oven and set aside.
3
**Start the Citrus Butter Sauce:** In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the minced shallot and cook until softened, about 2-3 minutes. Do not brown.
4
Pour in the white wine (or broth), orange juice, and lemon juice. Bring to a simmer and reduce the liquid by about half, which should take 5-7 minutes. If using, stir in the honey or maple syrup. Season with a pinch of salt and pepper.
5
Remove the saucepan from the heat. Gradually whisk in the remaining 2 tablespoons of cold butter, one cube at a time, until the sauce is smooth, emulsified, and slightly thickened. This process is called 'monté au beurre'. Do not bring to a boil after adding the butter, or the sauce may break. Keep warm.
6
**Cook the Salmon:** While the sauce is reducing, pat the salmon fillets very dry with paper towels. Season both sides generously with salt and black pepper.
7
Heat 1 tbsp olive oil in an oven-safe, non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down in the hot skillet.
8
Sear for 4-5 minutes until the skin is crispy and golden brown. The salmon will cook about halfway up from the skin side.
9
Flip the salmon fillets and immediately transfer the skillet to the preheated oven. Roast for another 4-6 minutes, or until the salmon reaches your desired doneness (internal temperature of 125-130°F / 52-54°C for medium-rare).
10
**Plate the Dish:** Divide the roasted asparagus and cherry tomatoes between two plates. Place one salmon fillet on each plate, skin-side up. Spoon a generous amount of the warm citrus butter sauce over and around the salmon. Serve immediately.

Le Bernardin-Inspired Pan-Seared Salmon with Citrus Butter Sauce and Roasted Asparagus

Ingredients

Instructions

Nutrition Facts

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