Salmon
Cook time for the salmon will depend on internal starting temperature and the thickness of the fillets. For best results, remove the fillets (and the butter) from the refrigerator 15-20 minutes before cooking. The fillets should flake easily with a fork when ready.
Time-Saving Tip: Prep the garlic, zucchini, yellow squash, and tomatoes while the salmon cooks.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Ingredients
6 T. unsalted butter, divided and room temperature
½ t. dried oregano
½ t. dried thyme Continue reading
Important note: There is some debate regarding the safety of Hollandaise sauce. Traditional cooking methods involve “cooking” the eggs over very low heat using a double boiler before whisking in the butter. With the blender method described below, it is important to start with very warm, melted butter (it should be bubbling, but not scorched). The stovetop method of melting the butter will give better control in terms of achieving warm and bubbling results without overdoing it.
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4
Ingredients
4 6-oz. salmon fillets
1 T. extra virgin olive oil
Sea salt and black pepper, to taste Continue reading
