Seared Atlantic Salmon with Orange-Béarnaise Sauce and vegetable Medley

"Catch of the Day." Mouth watering, tantalizing king salmon filet served over a bed of organic vegetable medley and Herb roasted new potatoes. King Salmon covered in a warm, rich Orange-Béarnaise sauce and placed atop a bed of tender vegetable medley


Ingredients

1 each 5-6 oz Atlantic Salmon fillet(s), skin removed
6 egg yolks
1tbsp lemon juice
1tsp Tabasco
2tbsp orange juice, concentrate
1 lb butter
1 sprig tarragon, finely chopped
1 zucchini, chopped haft moon
1 yellow squash, chopped haft moon
1 red onion, cut julienne
1/4 cul roasted red pepper, cut jilienne
salt to taste
fresh cracked pepper to taste
Methods:

Béarnaise:
Separate yolks from whites, reserving yolks.
Melt the butter.
Chop the tarragon.
In food processor, combine egg yolks, lemon juice, water, Tabasco, salt and pepper. While processor is running, slowly add melted butter, and then tarragon. Process another 30 seconds, then reserve and warm.
Vegetables:
sauté vegetables until tender, about 2 minutes.
Reserve and keep warm.
Salmon:
Season salmon with salt and pepper.
Seared on skillet salmon over medium-high heat for 2-3 minutes on each side, or to desired temperature.
Serve with herd roasted potatoes.


Discover Salmon:
Wild king salmon its available, May thru September, and Farmed salmon is available year round, its a (sustainable harvest), mostly species like Atlantic, Coho, Sockeye and King. Fresh Wild salmon is available only in the summer months. "fresher than fresh".

The cost of Salmon’s has decreased dramatically in the past few years due to farming making more affordable. Salmon is rich in Omega-3 acids and one of the most popular and tastiest fish in the world. The salmon family also; include Trout, Steelhead and Arctic Char.

Atlantic king Salmon is among the most popular salmon species, with its mild and delicate flavor; the texture moderately firm but flaky. Salmon's can be prepared in a different technics baked; broiled; poached; sautéd or grilled.