The Dish: Temple Bar -- Seared Atlantic salmon

Executive Chef Tom Berry

METHOD
Gently brown the butter in a small pan over medium heat (approximately 10 minutes). While the butter is browning add the juice, Dijon, shallot and sugar to a blender and puree smooth. When the butter is lightly browned and nutty smelling, pour all at once into the juice mixture, being careful not to let it boil over.

Season with salt and pepper and puree until emulsified.

Preheat a large skillet over medium high heat. Season the salmon on both sides with salt and pepper. Coat the bottom of the skillet with olive oil and sear the salmon on each side until golden, about four minutes per side for medium. Serve with citrus beurre noisette and spring potato salad.

INGREDIENTS -- Spring Potato Salad
Light olive oil for cooking
1 pound fingerling potatoes, boiled in salted water, chilled and cut in half lengthwise
1 cup sliced and washed leeks, sweated over low heat with olive oil and chilled
1 cup freshly shucked, blanched and chilled English peas
½ cup citrus beurre noisette
2 cups baby pea tendrils or watercress for garnish

METHOD
Heat a large pan over high heat and coat the bottom lightly with olive oil. Add the potatoes and cook until lightly brown, about three minutes. Season with salt and pepper. Add the cooked leeks, peas and citrus beurre noisette and continue cooking until hot, about one minute.

PLATING
Divide the potato salad on four plates. Rest a piece of seared salmon on each and drizzle the remaining citrus sauce on the plate. Garnish with the baby pea greens or watercress.

Temple Bar
1688 Massachusetts Avenue
Cambridge, MA 02138
617-547-5055

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