Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, baked salmon wih rice crab saute and dill hollandaise. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Today, I'm gonna show you how to make a special dish, baked salmon wih rice crab saute and dill hollandaise. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious. baked salmon wih rice crab saute and dill hollandaise.
baked salmon wih rice crab saute and dill hollandaise is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. baked salmon wih rice crab saute and dill hollandaise is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have baked salmon wih rice crab saute and dill hollandaise using 17 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make baked salmon wih rice crab saute and dill hollandaise:
- Make ready 4 lb salmon
- Make ready 1 salt
- Get 1 pepper
- Take 1 cup jasmine rice
- Make ready dill hollandiasie
- Get 1/4 cup butter
- Take 2 egg yolks
- Get 1 1/2 oz white wine
- Get 1 lemon for juice
- Get 1 tbsp fresh chopped dill
- Prepare crabmeat saute
- Prepare 1/4 cup butter
- Make ready 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
Spread mayonnaise on top of the fillet and sprinkle remaining lemon pepper onto salmon. Sprinkle cheese onto the crab meat. Proceed making the Hollandaise sauce while the salmon is poaching. Lightly coat the salmon with a drizzle of olive oil and season liberally with salt and pepper.
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
Proceed making the Hollandaise sauce while the salmon is poaching. Lightly coat the salmon with a drizzle of olive oil and season liberally with salt and pepper. Place the salmon skin side up in a large skillet on medium-high heat. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
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