Pan-seared Salmon Recipe from Disneyland’s Blue Bayou Restaurant 

Disneyland’s Blue Bayou Restaurant, serving Cajun- and Creole-inspired cuisine, is the place to be for a taste of New Orleans. Pam Brandon, author of Delicious Disney: The Fresh Edition cookbook, was kind enough to share the Pan-seared Salmon Recipe from Blue Bayou. So, if you are not at Disneyland right now, impress your guests with this sumptuous entrée. We did. It was a little more challenging than other Disney recipes, but it was worth the praise. Try it!

Ingredients for Pan-seared Salmon from Disneyland’s Blue Bayou Restaurant 

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 style
Coarse salt and 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 and 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 and freshly ground black pepper, to taste

GARNISH:
4 tablespoons microgreens

How to Prepare Pan-seared Salmon from Disneyland’s Blue Bayou Restaurant 

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-size 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 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 or until hot. Cook salmon for 3 minutes on each side or 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.
   

It’s Time to Serve

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

The Pan-seared Salmon with Tomato Caper Relish, Sautéed Spinach, and Basil Beurre Blanc recipe is currently not on the menu at Disneyland’s Blue Bayou restaurant, but, as you know, menus change constantly.

For all there is to see and do at Disneyland, check out The Unofficial Guide to Disneyland by Seth Kubersky with Bob Sehlinger, Len Testa, and Guy Selga Jr. All Disneyland fans should also check out The Disneyland Story: The Unofficial Guide to the Evolution of Walt Disney’s Dream by Sam Gennawey.

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