Baked Salmon with Smoked Butter Hollandaise
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:2-4 Servings
Ingredients
- 1 pound salmon, shrimp, or favorite fish
- Olive oil
- 1 tablespoon of seasoning or rub of your choice
- ½ pound (2 sticks) smoked butter or artisan butter
- 3 egg yolks
- 2 teaspoons whole grain mustard
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained and finely chopped
- 2 sprigs fresh dill
- Salt and pepper
- Paprika
- 453.59g salmon, shrimp, or favorite fish
- Olive oil
- 12.78g of seasoning or rub of your choice
- 226.8g (2 sticks) smoked butter or artisan butter
- 3 egg yolks
- 8.52g whole grain mustard
- 25.56g lemon juice
- 12.78g capers, drained and finely chopped
- 2 sprigs fresh dill
- Salt and pepper
- Paprika
Zesty baked salmon topped with a creamy savory hollandaise.
Preparation
STEP 1
Preheat oven to 350° F.
STEP 2
Rub salmon fillet with olive oil and season with your choice of rub (blackening spice is recommended). Bake for 25 minutes or until salmon is medium well.
STEP 3
While salmon is baking place butter into a medium bowl over a double boiler (pot half filled with hot water set to medium heat) to melt. In a second bowl whisk together the egg yolks, lemon juice, and mustard.
STEP 4
Once butter is completely melted, remove from heat. Slowly poor the melted butter into the egg/mustard mixture while whisking to emulsify. Once the mixture is well combined let it sit until salmon is finished cooking. The texture of the hollandaise should be runny and smooth.
STEP 5
Once salmon has finished cooking and is out of the oven resting place the bowl of hollandaise back onto the double boiler over medium heat (water just steaming slightly). Whisk the hollandaise being sure to scrape the bottom and edges of the bowl to ensure all parts of the mixture are continually moving. The gentle heat will slowly raise the temperature of the hollandaise and it will begin to thicken. Once the hollandaise is of the desired thickness (think pancake batter) add capers and dill and season with salt and pepper to taste. Pour sauce over the top of your salmon fillet. Garnish with a sprinkle of paprika and serve.