This is a very simple way to make pan seared salmon with grilled asparagus and hollandiase sauce
HOLLANDAISE RECIPE:
3 egg yolks(yolks only)
1 cup melted butter
1 tsp white vinegar
salt and pepper to taste
– Use a double boiler to warm up the egg yolks.
– Keep on whisking them until they fluff up and get a little paler.
– Off the heat, slowly add in melted butter
– Keep whisking until you get a smooth, thick but flowing sauce
if mixture is not thick enough
add back to heat until thick
– Season with salt and a generous squeeze of lemon
SALMON RECIPE:
12 oz salmon skin on
salt and pepper taste
DIRECTIONS:
pat dry salmon on both side
drizzle skin side with olive oil and season with salt and pepper
place salmon in med hot pan skin side down
let cook for 2-3 minutes on each side before turning
enjoy with grilled asparagus and mashed potatoes
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