pan seared salmon with immersion blender bearnaise

Honestly? Isn’t everything better with an egg on it? Especially if that egg is blended into the easiest and most decadant sauce around?

This cast iron pan seared salmon is excellent as a stand alone… but topped with this bearnaise? It jusst takes it to the next level with the upmost of ease.

Ingredients:

avocado/evoo blend

2 lbs of salmon

salt

pepper

3 Tbsp butter

1 clove of garlic, peeled and smashed

handfull of fresh dill

1 1/2 Tbsp white wine vinegar

1/4 tsp black pepper

1/4 tsp salt

1 cup butter, melted

1 small shallot, peeled and rough chopped

2 Tbsp fresh tarragon leaves

5 egg yolks

Directions:

Coat the bottom of a large cast iron skillet with avocado/evvo blend. Bring to shimmering over medium high heat.

Season salmon generously on both sides with fresh cracked black pepper and flaked salt.

Place salmon skin up in skillet, moving it around to prevent sticking. Cook until crispy (3 -5 minutes). Then flip.

Add 3 Tbsp butter, garlic and dill.

Use a large spoon to baste over salmon for an additional 5 minutes. Remove from pan, and portion out.

While salmon cooks, prepare the bearnaise.

To the melted butter add shallot, tarragon, yolks, vinegar, 1/4 tsp salt, and 1/4 tsp pepper.

Use an immersion blender to combine all ingredients.

Pour sauce over salmon.

I like to serve over rice and with a healthy side of air fried green beans.