Salmon with Hollandaise Sauce & Capers
One of the best things about nice weather is the food, especially seafood selection. Salmon might look heavy, but in fact it is very light and delicious. Easy to grill, pan fry, or bake; depending on your preference.
Ingredients:
Salmon piece per person
1 lb. Asparagus
Capers
Hollandaise sauce
4 egg yokes
1 tablespoon freshly squeezed lemon juice or bottled doesn't matter really
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
In a stainless steel mixing bowl, whisk the egg yolks and lemon juice together until the mixture is thick and doubled in volume. Place the bowl over a sauce pan that has boiling water in it, (BTW never allow the pan to touch the water or you'll have to start all over again - you'll have nothing but scrambled eggs on your hands). I use an electric mixer in the metal mixing bowl by the way, makes life so much easier. Continue to mix on medium speed, and then begin slowly adding your melted butter. You will begin to see the sauce thicken and double yet again. This process will take about 4 minutes or so; so be patient. This is not a process you want to speed through. Remove from heat and throw in a pinch of cayenne, only a pinch, and a little salt, then cover. Keep this sauce in a warm place until you're ready to pour over your eggs. If the sauce looks too thick, just add a drop or two of water and whisk it.
When your Salmon is done, place it on a warm plate, add your asparagus, then top with the Hollandaise Sauce, and throw on some capers. Enjoy!
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