any chance i get make a pan sauce, i take it. my merman says not everything needs a sauce, i beg to differ. a sauce elevates everything and generally all you need is what you have already in the pan to make it stunning. this one is easy, especially if you’ve already done all the previous steps.
- leftover salmon citrus liquid
- left over spinach liquor / garlic mixture
- knob of butter
- 1 tsp of honey
in the spinach pan, add the juices from the salmon to the pan. start a reduction. add in the knob of butter and stir until all combined and glossy, and resembles a lightweight hollandaise in color and texture. then add the honey, and stir until combined.1