Seared Salmon with Soy Beurre Blanc

Marinade

1. In a shallow bowl, combine the olive oil, dill, paprika, salt, pepper and garlic powder and mix well. Gently coat a layer of the marinade onto the fillets and set aside.

Sauce

1. In a stainless steel sauce pan on medium heat, melt the tablespoon of butter and sweat the garlic, shallots, peppercorns, bay leaf until extremely aromatic. Add honey and caramelize about 10 minutes.

2. Add soy, vinegar, and wine and reduce to about 30% (about 10 more minutes). Then add cream and cook simmer for 2 minutes. 

3. Turn the heat to very low. Using an immersion blender, slowly add butter, one chunk at a time. Be careful not to let the mixture get too hot or too cold. 

4. Strain through a chinois or fine mesh strainer and store in a water bath at 140◦.

"sexy" scallions

1. Slice scallions into thin strips on an extreme bias. Place strips in ice water to make them crispy and curly.

Searing

1. Heat up your cast iron pan over high heat and add olive oil. When the oil is hot place the salmon flesh down. Sear for 2 to 3 minutes before turning them over. Sear on all sides until golden brown or until your thermometer reads 130°. When done, remove from pan and let them rest for a few minutes.

Assemble

1. On a large plate, scoop rice into a ring mold that is placed slightly off-center.  Lightly tamp down the rice and remove the ring mold. Gently place a seared salmon sloping off the center of the rice. Drizzle the sauce generously around the salmon and rice. Garnish the top of the salmon with a bit of sexy scallions. Sprinkle some toasted black sesame seeds around the plate on top of the sauce. Enjoy!!