Baton Rouge, Louisiana
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Galatoire's - Seared Salmon and Herbsaint Cream

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Seared Salmon, Oysters and Herbsaint Cream


4 5 oz. Salmon filets (skinless)
8-10 Louisiana Oysters
½ lb. of fresh baby spinach

For Herbsaint Cream:

1 shallot (diced)
¼ cup white wine
¼ cup herbsaint
2 cup heavy whipping cream
Salt and pepper
¼ cup herbsaint


1. In a small pot, lightly saute shallots to release flavor.
2. Next, pour white wine and first ¼ cup of herbsaint and allow alcohol to cook out.
3. Add heavy whipping cream, slightly reduce and season with salt, pepper and remaining herbsaint.
4. In a sauté pan, add oil and medium heat.
5. Salt and pepper salmon on both sides, place in sauté pan.
6. Sear on medium until salmon moves freely in pan then turn over and cook for 1 minute.
7. Remove fish from pan and onto paper towels to remove and excess oil.
8. Return pot of herbsaint cream back to heat and add oysters and spinach.
9. Oysters will become firm and spinach will start to wilt.
10. Reduce to desired consistency and place in small bowl or plate with a lip.
11. Top with salmon and lemon.


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