Slow Roasted Salmon With Hollandaise
Want to know the difference between Hollandaise sauce and mayonnaise? Butter. Such a simple thing, but it makes all the difference. Hollandaise sauce needs to be served warm, and should be made right before serving it—but it goes together in a snap to give this salmon a creamy finish.
- 14 tablespoons butter
- 4 salmon fillets
- 4 large, cage free, organic egg yolks
- Juice of 1 lemon
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper, to taste
Melt 2 tablespoons of the butter in a large frying pan, reserving the remaining butter. Place the salmon in the hot frying pan and cook it for 8-12 minutes, turning halfway through the cooking time.
Melt the remaining butter in the microwave. Blend the egg yolks, lemon juice and peppers in a blender. Slowly add the melted butter, a few drops at a time, and continue blending until the mixture emulsifies and becomes thick.
To serve, position the salmon over roasted asparagus or steamed bok choy. Drizzle the fish with the Hollandaise sauce.