Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, baked salmon wih rice crab saute and dill hollandaise. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 begin with this particular recipe, we have to prepare a few ingredients. You can cook baked salmon wih rice crab saute and dill hollandaise using 17 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make baked salmon wih rice crab saute and dill hollandaise:
- Make ready 4 lb salmon
- Take 1 salt
- Get 1 pepper
- Get 1 cup jasmine rice
- Get dill hollandiasie
- Take 1/4 cup butter
- Prepare 2 egg yolks
- Take 1 1/2 oz white wine
- Prepare 1 lemon for juice
- Make ready 1 tbsp fresh chopped dill
- Get crabmeat saute
- Take 1/4 cup butter
- Get 8 green onions minced
- Make ready 1 whole garlic minced
- Prepare 1 lb crab meat
- Make ready 1 tbsp fresh parsley chopped
- Get 1 lemon for juice
Place the creamed spinach on a serving plate and top with the baked salmon. Pour over the Hollandaise sauce and enjoy. Salmon with Hollandaise Sauce and Carrots. Baked Salmon-Wrapped Asparagus Bundles with Hollandaise Sauce.
Instructions to make baked salmon wih rice crab saute and dill hollandaise:
- pre heat oven to 425. brush salmon with melted butter and season with salt n pepper. bake for 12 - 15 mins or cooked
- 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.
- 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. To start the dish, make the hollandaise sauce. Add the tarragon to the Hollandaise and stir through.
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