Seared Salmon with Oyster & Caramelized Onion Pan Roast Sauce

• Add the butter to the pan over medium heat and heat until just melted. Add the onions and sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Add the garlic and cook for 1 minute.
• While the onions are cooking, place the potatoes in a medium saucepan, add enough cold water to cover the potatoes by 1 inch and add 1 tablespoon of salt. Bring the water to a boil and cook until the potatoes are just cooked through, about 10 minutes. Drain the potatoes, let cool slightly and slice in half, lengthwise.
• Heat the olive oil in a large sauté pan over high heat. Season the salmon with salt and pepper on both sides and place in the pan, skin-side down. Cook until the skin side is golden brown, about 3 minutes. Turn the salmon over, and continue cooking until the salmon is just cooked through, 3 to 4 minutes longer. Remove the salmon to a plate and loosely tent with foil.
• Add the clam broth to the caramelized onions and bring to a simmer. Add the oysters and cook until the oysters have just cooked through, about 2-3 minutes. Whisk in the crème fraiche. Add the potatoes to just heat through and season with salt and pepper. Remove from the heat and stir in the tarragon and parsley and honey to taste. Serve each fillet in a large shallow bowl and ladle some of the sauce over and around the fillet. Garnish with parsley sprigs.

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