How to Cook Perfect baked salmon wih rice crab saute and dill hollandaise

baked salmon wih rice crab saute and dill hollandaise. 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.

This wonderful Dill Mustard Sauce really compliments the salmon's delicate flavor. 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. You can cook baked salmon wih rice crab saute and dill hollandaise using 17 ingredients and 3 steps. Here is how you achieve it.

Ingredients of baked salmon wih rice crab saute and dill hollandaise

1. It's 4 lb of salmon.
2. You need 1 of salt.
3. You need 1 of pepper.
4. Prepare 1 cup of jasmine rice.
5. You need of dill hollandiasie.
6. Prepare 1/4 cup of butter.
7. It's 2 of egg yolks.
8. It's 1 1/2 oz of white wine.
9. Prepare 1 of lemon for juice.
10. It's 1 tbsp of fresh chopped dill.
11. You need of crabmeat saute.
12. Prepare 1/4 cup of butter.
13. Prepare 8 of green onions minced.
14. You need 1 of whole garlic minced.
15. You need 1 lb of crab meat.
16. Prepare 1 tbsp of fresh parsley chopped.
17. Prepare 1 of lemon for juice.

Delicious with this light hollandaise sauce. Poached salmon with cucumber and dill sauce. I was getting tired of the quick Hollandaise sauce I've been making. If there is one thing I have learned about cooking it's that taking the time to do things the right way is almost certainly the best way.

baked salmon wih rice crab saute and dill hollandaise instructions

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.

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. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. Serve with hollandaise sauce, new potatoes.