Butter Poached Salmon _ Chef Jean-Pierre

Butter Poached Salmon Medallions

chef jean pierre 200x200 1Chef 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.
4.64 from 58 votes

Recipe Video

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.  

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