Pan smeared salmon

Pan-seared Salmon Recipe from Disneyland’s Blue Bayou

By D23 Team

As a special treat, our friends at Disney Editions have served up three of delightful recipes for us from their cookbook, Delicious Disney: The Fresh Edition. So while you wait for your next Disney excursion—after all author Pam Brandon’s book is on-sale as an exclusive souvenir only available at the Walt Disney World and Disneyland Resorts—feast your eyes on these delicious dishes, Disney-style. This week, we have the perfect entrée for your next soiree.

Click here for the starter recipe.

delicious disney book cover

Pan-seared Salmon, with Tomato Caper Relish, Sautéed Spinach, and Basil Beurre Blanc
DISNEYLAND PARK
BLUE BAYOU RESTAURANT

Crickets chirp, frogs croak, and it’s always twilight at the Blue Bayou Restaurant, a Disneyland Park favorite. Cajun- and Creole-inspired cuisine is on the menu, and luxurious beurre blanc sauce adds New Orleans flair to this dish. The sauce works well with all types of fish.

SERVES 4

TOMATO CAPER RELISH:
1 small tomato, diced
1 small onion, diced 2 tablespoons capers
1/4 cup olive oil
5 basil leaves, chiffonade
Coarse salt, freshly ground black pepper, to taste

BASIL BEURRE BLANC:
4 cups loosely packed fresh basil
1/2 cup chopped fresh chives
3 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup Chardonnay
2/3 cup heavy cream
1 teaspoon cornstarch
1 teaspoon water
2 tablespoons butter, at room temperature
Coarse salt, freshly ground black pepper, to taste

GOAT CHEESE MASHED POTATOES:
2 pounds red potatoes
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon salt
1/4 cup crumbled goat cheese

PAN-SEARED SALMON:
4 (6-ounce) salmon fillets, skin removed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil

SAUTÉED SPINACH:
1/4 cup olive oil
4 cups spinach
Coarse salt, freshly ground black pepper, to taste

GARNISH:
4 tablespoons microgreens, optional

FOR TOMATO CAPER RELISH:

  1. Combine tomato, onion, capers, olive oil, and basil leaves in a small bowl. Season with salt and pepper.
  2. Set aside until ready to serve.

FOR BASIL BEURRE BLANC:

  1. Combine basil, chives, garlic, and lemon juice in a blender or food processor. Blend until herbs and garlic are finely chopped. Add oil and blend until smooth. Set aside.
  2. Heat Chardonnay over medium heat in a medium saucepan for 5 minutes, until reduced by half. Add in heavy cream and continue cooking for 7 minutes, until reduced by another quarter. Add reserved basil mixture and cook over medium-low heat, whisking constantly until fully mixed.
  3. Whisk cornstarch and water together in a small bowl. Return heavy cream mixture to a boil over medium-high heat. Whisk in cornstarch mixture and reduce heat to medium-low. Cook for 3 to 5 minutes, until sauce begins to thicken.
  4. Pour sauce through a fine-mesh strainer and whisk in room temperature butter.
  5. Season with salt and pepper. Keep warm until ready to serve.

FOR GOAT CHEESE MASHED POTATOES:

  1. Place potatoes in a large stockpot and cover with cold water. Bring water to a boil. Cover and reduce heat to medium. Cook for 20 minutes, or until potatoes are tender.
  2. Drain potatoes and place in a large bowl. Mash with butter, heavy cream, and salt.
  3. Fold in goat cheese. Keep warm until ready to serve.

FOR PAN-SEARED SALMON:

  1. Season salmon with salt and pepper.
  2. Heat oil in a sauté pan over medium heat for 5 minutes, until hot. Cook salmon for 3 minutes on each side, until desired doneness. Keep warm until ready to serve.

FOR SAUTÉED SPINACH:

  1. Heat oil until shimmering in a large sauté pan over medium heat. Add spinach and sauté just until spinach begins to wilt.
  2. Season with salt and pepper. Remove from heat and keep warm until ready to serve.

TO SERVE:
Evenly divide potatoes on 4 serving plates. Drizzle 1/4 cup of basil beurre blanc around the edge of the potatoes. Top with spinach, then salmon. Spoon tomato caper relish on top of salmon and garnish with 1 tablespoon of microgreens, if desired.