Pan-Seared Salmon with Warm Tartare Sauce

A fine-dining dish made simple. Crispy salmon meets a rich, emulsified tartare butter sauce.
Prep: 10 min | Cook: 10 min | Serves: 2
Ingredients
Salmon:
2 (170g) salmon fillets, skin-on
Salt & pepper
1 tbsp neutral oil
1 tbsp butter
Warm Tartare Sauce:
¼ cup dry white wine
1 small shallot, minced
½ stick (56g) cold butter, cubed
1 tbsp each: chopped capers, cornichons
2 tsp fresh herbs (tarragon, chives)
Lemon juice, salt, white pepper
Instructions
Sauce Base: Simmer wine and shallot in saucepan until reduced to 1 tbsp (~3 min).
Emulsify: On low heat, whisk in butter cubes one at a time until smooth.
Finish: Off heat, stir in mustard, capers, cornichons, and herbs. Season. Keep warm.
Salmon: Pat dry, season. Heat oil in skillet over medium-high. Cook skin-side down 4-5 min until crispy.
Baste: Flip, add butter, baste 1-2 min until medium-rare. Rest.
Serve: Pool sauce on plates, top with salmon (skin-up).
Tip: If sauce splits, whisk in an ice cube to re-emulsify.

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