Grilled salmon with Hollandaise Sauce.
I am using wild sockeye salmon from Canada. I think wild salmon has much better texture than farm one and tastes better. The salmon is pan grilled after seasoned with salt and pepper. The hollandaise sauce requires special care in making.
1/3 to 1/2 lb wild salmon, sockeye, chinook, king all works
salt and pepper to taste
a tbsp of oil for grilling fish on pan
For Hollandaise Sauce:
1. 3 egg yolks
2. 1/2 cup of butter, sliced thin and melted in a sauce pan
3. 1 table spoon of lemon juice
4. white pepper or red chili powder to taste
Instruction: (see video)
Grill the salmon on the heated pan
For the sauce, if you have a double boiler pan, that works best. If the butter gets too hot when you mix in the egg yolk+lemon juice mixture, you will fail, as the eggs get cooked and you don’t get the emulsion. After you melt the butter in a pan, you want it to cool down a bit to say about 160F. Then put the pan with the butter on top of the boiler (with water boiling) and pour in the egg yolk + lemon juice slowly, while whisking at the butter mixture vigorously. You should do this in less than 5 minutes, because even with the steam from the boiler, the eggs could get cooked and you spoil the sauce. The hollandaise sauce is ready after you pour in the eggs mixture and whisk for 2-3 minutes top. Set the sauce aside to cool and it will thicken as the sauce cool down. Common mistake is eggs got cooked.