Name: Butter Poached Salmon Medallions
Ingredients: 2 lbs. Salmon cut into 2 to 3 ounces medallions; About 4 ounces Sweet Butter; 2 tablespoons Sweet Butter, not salted; 2 Shallots, minced; 1 cup Chardonnay; 1 pinch of Saffron, optional; ½ cup Heavy Cream; 2 tablespoons Des Meaux/ Country Mustard, mustard with seeds; 2 tablespoons Chives, chopped; Salt and Pepper to taste; Four to five Asparagus per person; About 1 teaspoon Butter Olive Oil per person

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Butter Poached Salmon _ Chef Jean-Pierre

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Butter Poached Salmon Medallions

Chef Jean-Pierre

Hello friends, you know what goes well with everything? You got it, Butter! Today I will show you the best way to cook Salmon that melts in your mouth. Butter Poached Salmon Medallions are so tender it breaks apart with the first touch of a fork. Paired with a fabulous sauce, Poached Salmon Medallions make a fantastic dinner.

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Recipe Ingredients

2 lbs. Salmon cut into 2 to 3 ounces medallions
About 4 ounces Sweet Butter

Chardonnay & Chives Mustard Sauce:

2 tablespoons Sweet Butter, not salted
2 Shallots, minced
1 cup Chardonnay
1 pinch of Saffron, optional
½ cup Heavy Cream
2 tablespoons Des Meaux/ Country Mustard, mustard with seeds
2 tablespoons Chives, chopped
Salt and Pepper to taste

Buttered Asparagus:

Four to five Asparagus per person
About 1 teaspoon Butter Olive Oil per person

Recipe Instructions

Preheat Oven to 375°
Cut the fish into 2 to 3 ounces medallions. Line a cookie sheet with a silicone baking mat.
Melt the butter slightly in the microwave (maybe 10 seconds) DO NOT COMPLETELY MELT, melt only to a creamy/soft stage. Brush the soft butter into the fish medallions.
And when your sauce is ready, put the fish in the oven and cook for about 5 minutes or until cooked to your liking!
Chardonnay & Chives Mustard Sauce:
In a saucepan heat the butter, when hot add the shallots. When they are translucent, add the saffron (if you have it) and the Chardonnay and let reduce by half. Add the cream and cook for 5 minutes at medium heat.
Add the mustard, chives and as much butter as you like. I like about 2 to3 more tablespoons.
Buttered Asparagus:
Peel them first and poach them in boiling water to your liking. Immediately after cooked immerse in ice water and reserve.
When ready to serve heat some butter in a fry pan and gently reheat the asparagus.

You can find the items below used in making this dish at our online store!

Butter Olive Oil

Fleur De Sel Salt

Reduction / Saucier Pan

About
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Chef Jean-Pierre

Master Chef at ChefJeanPierre.com

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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