baked salmon wih rice crab saute and dill hollandaise
baked salmon wih rice crab saute and dill hollandaise

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, baked salmon wih rice crab saute and dill hollandaise. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli. Reviews for: Photos of Poached Salmon with Hollandaise Sauce.

To get started with this recipe, we must prepare a few components. You can have baked salmon wih rice crab saute and dill hollandaise using 17 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make baked salmon wih rice crab saute and dill hollandaise:
  1. Prepare 4 lb salmon
  2. Get 1 salt
  3. Prepare 1 pepper
  4. Make ready 1 cup jasmine rice
  5. Prepare dill hollandiasie
  6. Prepare 1/4 cup butter
  7. Take 2 egg yolks
  8. Make ready 1 1/2 oz white wine
  9. Make ready 1 lemon for juice
  10. Prepare 1 tbsp fresh chopped dill
  11. Get crabmeat saute
  12. Make ready 1/4 cup butter
  13. Make ready 8 green onions minced
  14. Get 1 whole garlic minced
  15. Take 1 lb crab meat
  16. Get 1 tbsp fresh parsley chopped
  17. Take 1 lemon for juice

The moist fresh taste of the salmon and dill just seem to go together as if they Wash salmon fillet and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto prepared baking pan. The dill hollandaise brightens up the plate, while the fatty, smoky salmon supports the tart hollandaise. Use our foolproof methods for the hollandaise and the poached eggs, and you'll have a brunch that will wow any guest—even the in-laws.

Instructions to make baked salmon wih rice crab saute and dill hollandaise:
  1. pre heat oven to 425. brush salmon with melted butter and season with salt n pepper. bake for 12 - 15 mins or cooked
  2. hallandaise: place egg yolks, wine, and lemon juice into a pryex bowl, place over a pot of boiling water. do not place in water. whisk untill light and thick like shaving cream. slowly whisk in the remaining butter. whisk in dill and season to taste.
  3. crab saute: melt butter in sauce pan. add garlic and green onions fry for about 3-4 mins but do not brown. add crad meat. if the butter isnt enough we added a tiny bit of white wine. after about 5-6 mins add parsley and lemon juice. fry a bit longer. serve on rice

Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. This salmon fillet recipe is a zingy twist on a classic and is perfect for a summer dinner party.

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