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Spring Salmon with Blood Orange Hollandaise (Gail Hall)

Make Spring Salmon with Blood Orange Hollandaise (Gail Hall) at home with Olive Oil, Unsalted Butter, Egg Yolks, Blood Orange Juice, and Sea Salt. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tbsp
• 2/3 cup
• 4
• 2 tbsp
• 1/4 tsp
• 1 dash

Method (preview)

1. 1

   Heat an oven proof** skillet on high heat.

2. 2

   Reduce to medium high heat and add olive oil and butter.

3. 3

   When oil is hot and butter melted, add salmon fillets and sprinkle with salt and pepper.

4. 4

   Pan fry until golden brown, turn and season and continue to pan fry until golden brown (about 5 minutes).

5. 5

   At this point you can reduce the heat to low, cover and continue to cook on top of the stove for 10 to 15 minutes, or place in a preheated 400F. oven for 10 to 15 minutes.

6. 6

   Blood Orange Hollandaise Sauce (an easy version)

7. 7

   Melt butter.

8. 8

   Place remaining ingredients in a blender, cover and whip.

9. 9

   At once pour butter in a steady stream through the top of the blender.

10. 10

    Stop motor as soon as all butter has been added.

11. 11

    The best oven-proof skillet is completely metal with a metal handle.

12. 12

    Do not use Teflon and if using a metal frying with a plastic or wooden handle, cover it well with aluminum foil.

13. 13

    MC format by Hallie. Untried.

14. 14

    Contributed to the FareShare Gazette by Hallie; 23 March 2012. www.fareshare.net