Salmon Fillet with Dill & Hollandaise Sauce

My father was a fly fisherman, and he used to catch us salmon from the Oregon rivers.  Today purchasing fish at the store, there is farmed and fresh/frozen from the ocean. I prefer fresh or frozen and with a bit of lemon juice and some chopped parsley and dill on top placed into foil or in a baking dish covered with foil. I also drizzle on a bit of melted ghee before sealing the packet. My dad used to add mayonnaise and tomatoes on top as another option. It is very easy and can be placed in an oven or BBQ.

Ingredients

• 2lb salmon fillet (enough for 4 portions)

• 1 lemon

• Fresh dill

• Fresh parsley

• 2 T ghee or butter or mayo, melted

• Grinding of pink Himalayan salt and black peppercorns

• 1 recipe of Hollandaise Sauce

Instructions

• Pre-heat oven or BBQ to 350 F.  

• Cover a baking sheet with a piece of aluminum foil large enough to wrap around the salmon to be sealed along its edges. Place the salmon fillet on the middle of the foil. The salmon may stick on the pan, using the foil prevents this.

• Squeeze the lemon over top. Place some sprigs of parsley and dill on top and season with salt & pepper.

• Melt 2 T of ghee or butter and drizzle over-top.

• Seal the foil around the salmon by crimping the edges of the foil together.

• Place on the middle rack of the pre-heated oven/BBQ and set the timer for 20 minutes.

• While the salmon bakes make the Hollandaise Sauce, if desired. Keep warm until ready to serve the meal.

• The salmon should be done in 20 minutes. Check to make sure it flakes easily but is still moist. Divide the fillet into 4 portions and serve with a sprig of fresh dill on top.

• The Hollandaise can be poured on top to be served or put into a small pitcher and passed around at the table.

Hollandaise Sauce

This is a yummy sauce that can be whipped up quickly in the blender or food processor.

Ingredients

• 3 pastured egg yolks

• 1 T lemon juice

• 1 tsp mustard powder

• ¼ tsp pink Himalayan salt

• Pinch of cayenne pepper

• Fresh herbs, (if desired)

• ½ C ghee, melted and hot

Instructions

Place egg yolks, lemon juice, mustard powder, salt and pepper (& herbs if desired) into a blender. Blend on high for a few seconds then slowly drizzle in the hot, melted ghee while the blender continues to run on high. The butter must be both melted and hot. If it isn’t hot the butter won’t work to emulsify the egg yolk and the sauce will break.

Serve immediately, while still warm. Makes about ¾ C of sauce.