I love salmon! I saw this recipe and I had to try it. Salmon is expensive but definitely worth the money if you get the right species. We usually buy Sockeye Salmon and it never disappoints us. So guess what we used? You guessed it, sockeye! I hope you enjoy this flavorful recipe as much as we did.
Makes: 4 servings
Here’s what you’ll need:
Lemon Hollandaise Sauce:
- 6 oz butter
- 4 egg yolks
- 2 Tbsp Lemon Juice
4 (6 oz each) salmon fillets
2 Tbsp olive oil
Directions for Lemon Sauce:
Melt the butter in a small sauce pan over low heat. Skim any froth from the surface and discard. Leave to cool. Whisk the egg yolks and 2 Tbsp of water in a separate small sauce pan for 30 seconds, or until pale and foamy. Place the sauce pan mixture over low heat and whisk for 2-3 minutes, or until frothy and the whisk leaves a trail behind it as you whisk. Don’t let the saucepan get too hot or you will scramble the eggs! Remove from the heat. Whisk the cooled butter into the eggs, a little at a time, whisking well after each addition. Avoid using the milky butter whey from the base of the sauce pan. Stir in the lemon juice and season with salt and pepper, set aside.
Directions for the Salmon:
Heat the oil in a large, non-stick frying pan over high heat and cook the salmon fillets skin-side down for 2 minutes. Turn over and cook for another 2 minutes, or until its cooked to your liking.
Enjoy!
The Seasoned Pantry 