How to make it

  • Combine the dried herbs, paprika, garlic powder, cumin seeds and sea salt in a small grinder or grind by hand using a mortar and pestle....grind until smooth
  • Rub 1 Tbl of the mixture into the top of each fillet
  • Heat oil in a large skillet and cook salmaon herb side down for 3 to 5 minutes or until golden
  • Turn over and cook to your liking, being careful not too overcook and dry out the salmon
  • To make the Hollandaise, place the egg yolks in a blender of processor
  • Melt the butter in a small pan until bubbling
  • with the motor running, gradually add the hot butter in a steady stream until the sauce is thick and creamy
  • Add the lemon juice and a little warm water, if the sauce is too thick, then season to taste wih pepper
  • Remove from blender or processor and keep warm
  • Arrange baby spinach leaves on each of four plates
  • Top with salmon and Hollandaise, serve immediately
  • Note: Seal extra mixture in an airtight container for up to 2 months
  • Try it on chicken or steak for dinner

Reviews & Comments 2

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    " It was excellent "
    valinkenmore ate it and said...
    Wow, can't wait to make this one!
    Was this review helpful? Yes Flag
  • meileen 5 years ago
    Hey thanks for the great recipe, I wait to try it!
    Was this review helpful? Yes Flag

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