Seared Salmon With Quick Hollandaise Sauce
From pat2me 16 years agoIngredients
- Rub shopping list
- 1 Tbl each dried thyme, dried rosemary. dried oregano and mild paprika shopping list
- 1 tsp garlic powder shopping list
- 2 tsp cumin seeds shopping list
- 1 Tbl sea salt shopping list
- 4 salmon fillets shopping list
- 1 tbl oil shopping list
- scant 3 1/2 C baby spinach leaves shopping list
- Sauce shopping list
- 3 egg yolks shopping list
- 7 oz butter shopping list
- 1 Tbl lemon juice shopping list
- pepper shopping list
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
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