Pan Roasted


Yuzu truffle sauce:

2 tbs. butter

1 tsp. shallots

2 tbs. Mirin

½ tsp. Yuzu juice

¼ cup cream

¼ tsp. Truffle oil

Pinch of truffle salt

Pinch of pepper

Sterling Salmon:

1 6-7oz. portion of Sterling salmon

Sautee butter and shallots. As shallots brown, deglaze with Mirin. Add remaining ingredients and reduce until desired consistency is achieved; keep warm.

Pan sear or grill Sterling Salmon. Spoon sauce onto a serving plate placing the salmon on top. Serve immediately.