Pan Seared Fillet of Salmon


Pan Seared Fillet of Salmon set over mescaline greens, topped with a Toasted Pecan Lump Crab Salad, and a Green Grape Buerre Blanc, finished with Crispy Leeks


  • 8 oz. fillet
  • 1/4 cup olive oil
  • Salt and pepper, to taste

    Toasted Pecan Crab Salad

  • 1 cup lump crabmeat
  • 1/2 cup scallions
  • 1/2 cup toasted pecans
  • 2 Tbsp. minced garlic
  • Zest of one orange
  • 1/2 cup red pepper
  • 1/4 cup basil
  • Salt and pepper, to taste

    Green Grape Buerre Blanc

  • 1/4 cup olive oil
  • 3 shallots, minced
  • 1 small bunch white seedless grapes, pureed
  • 2 cups champagne or white wine
  • 1/2 cup lemon juice
  • 2 cups heavy cream
  • 1/2 lb. butter, medium dice


  • 2 leeks, cut into julienne strips
  • 4 red seedless grapes, cut in half
  • 1 cup mescaline greens, assortment of field greens

  • Directions


    1. Season the salmon to taste with the salt and pepper.

    2. Heat the olive oil and sear the salmon, flesh side up, until a golden brown color is achieved, approximately 2 to 4 minutes, then flip over and sear an additional 1 to 2 minutes.

    3. Bake at 450° for approximately 4 to 5 minutes.

    Toasted Pecan Crab Salad

    1. Mix all the ingredients gently so the crab meat isn't shredded too fine.

    2. Season to taste with salt and pepper.

    Green Grape Buerre Blanc

    1. Heat your olive oil and saute the shallots, over medium heat until caramelized.

    2. Deglaze your pan with the champagne.

    3. Then add your pureed grapes and lemon juice.

    4. Let this reduce by half over medium heat, and then add your heavy cream.

    5. Again let this reduce by half over medium heat, then add your whole butter over high heat, incorporating this with a whisk.

    6. Once the butter is thoroughly incorporated, immediately take off the heat and strain this mixture through a colander or fine wire mesh sieve.

    Crispy Leeks

    1. Heat 2 to 3 cups of vegetable oil to a temperature of 350°.

    2. Using only the white wine portion of the leeks, split them in half lengthwise, and then cut them into julienne strips. Make sure to wash the leeks thoroughly due to the dirt content within the layers of the leek itself.

    3. Deep-fry them until a golden brown color is achieved.

    4. Sprinkle them with salt to taste.

    5. Drain in a bowl filled with paper towels so they absorb any excess oil.