Dinner: Pan Seared Salmon with Pink Shrimp Hollandaise

This recipe includes superfoods such as:

Salmon

Health benefits of Pan Seared Salmon with Pink Shrimp Hollandaise

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

Six 5-ounce center-cut salmon fillets
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, finely diced
2 cups wild mushrooms, cut into 1-inch pieces
1 cup green beans, trimmed and blanched
2 tablespoons fresh parsley leaves, finely chopped
Pink Shrimp Hollandaise, recipe follows

Instructions

Sprinkle the salmon with salt and pepper. Heat the olive oil in large, heavy skillet over medium-high heat. Add the salmon, flesh-side down, to the skillet. Sear until golden brown and crisp, about 3 minutes. Turn the salmon over and sear until the salmon is just cooked through, about 3 minutes. Remove the salmon from the skillet and keep warm.
In a large saute pan, heat the butter over high heat. Add the shallots and cook until translucent, about 2 minutes. Add the mushrooms and cook until golden brown, another 5 minutes. Add the beans and saute another 2 minutes. Finish with the chopped parsley. Season with salt and pepper.
Divide the cooked mushrooms among 6 plates. Next, place a piece of salmon on top and cover the salmon with a large spoonful of the Pink Shrimp Hollandaise.
Boil the vinegar, 2 tablespoons water, bay leaf, thyme, salt and some white pepper in a small, heavy saucepan until reduced to about 2 tablespoons. Remove from the heat and stir in 1 tablespoon water.
In a medium mixing bowl over a pot of simmering water, whisk the egg yolks until thickened, about 2 minutes. Remove the bowl from the heat. Strain the vinegar reduction and whisk into the cooked egg yolks. Then whisk in the clarified butter in a slow steady stream until emulsified. Fold in the pink shrimp, lemon juice, parsley and cayenne. Season with salt.