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From our FOOD & DRINK Archives

Seared Salmon with Calvados Cream Sauce on Frisée


3 tbsp (45 mL) unsalted butter, divided
1 cup (250 mL) finely diced shallots
2 tsp (10 mL) finely chopped fresh thyme
2 tsp (10 mL) finely chopped fresh garlic
¾ cup (175 mL) Calvados
1 cup (250 mL) 35% whipping cream
Salt and white pepper to taste
4 boneless skinless salmon fillets, 6 oz (175 g) each
6 cups (1.5 L) frisée


  1. In a small saucepan over medium heat, melt 2 tbsp (30 mL) butter. Add shallots, thyme and garlic and cook until shallots are translucent, about 5 minutes.
  2. Add Calvados and cook until reduced by half. Add cream and cook over medium-high heat until a light sauce consistency is achieved, about 7 minutes. Season generously with salt and pepper. Set aside.
  3. While sauce is reducing, melt remaining 1 tbsp (15 mL) butter in a large non-stick sauté pan over medium-high heat. Sear fish skin-side up until golden brown underneath, about 4 minutes. Turn over to brown and cook the other side, about another 4 minutes. Timing will vary based on thickness of fish.
  4. Divide the frisée between 4 plates. Top each with a piece of fish and a quarter of the sauce. This recipe makes a generous amount of sauce for lightly coating the frisée.

Serves 4