Salmon With Béarnaise Sauce Food

SALMON WITH BéARNAISE SAUCE

Steps:

• Pre-heat oven to 180C.
• Spray some olive oil on a baking pan tray, and place the salmon fillets skin down.
• Season with salt and pepper and a squeeze of lemon, and cook the salmon fillet skin side down in the oven for between 12 and 15 minutes, depending a bit on the thickness of the fillet.
• When cooked remove the fillet from the pan using a knife to remove the skin on the bottom before you serve.
• While the salmon is cooking make the sauce.
• Boil a small amount of water in a saucepan and add the chopped tarragon and shallot. Then add about 25ml of white wine vinegar and season with salt and pepper and cook on a low heat until reduced to about 1 tbsp of Béarnaise reduction. Remove from the heat.
• In a small saucepan melt the butter slowly without burning it.
• At the same time, in a bain-marie (or glass bowl on warm water) add the egg yolks and a splash of water. Whisk together on the low heat for about 3-4 minutes until the yolks begin to thicken and you can see the whisk marks in the sauce.
• Then slowly add the melted butter bit by bit, whisking as you go until the sauce has the correct consistency. You may not need all the butter. Then remove from the heat and add the Béarnaise reduction from the other saucepan and whisk together.
• Taste the sauce and if necessary season with salt and/or pepper and optionally add a squeeze of lemon juice.

SALMON AND BéARNAISE SAUCE WITH BASIL ASPARAGUS AND ASIAGO POTATOES

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 400 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using a customized protein, pat dry and season both sides with a pinch of pepper. If using ahi tuna, follow same instructions as salmon in Step 5, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness. If using chicken breasts, follow same instructions as salmon in Step 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. 1 Prepare the Ingredients Halve potatoes lengthwise.Finely chop tarragon.Trim woody ends off asparagus.Halve lemon. Cut one half into wedges and juice other half.Pat salmon dry, and season flesh side with a pinch of pepper. 2 Start the Potatoes Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper.Spread into a single layer and roast in hot oven until lightly browned, 10-12 minutes.While potatoes roast, make sauce. 3 Make the Sauce Place butter in a microwave-safe bowl and microwave until melted, 20-30 seconds.In a mixing bowl, combine mayonnaise, 1 tsp. lemon juice, and tarragon.Slowly, pour butter into mayonnaise mixture, while constantly whisking or stirring vigorously with a fork until combined. Set aside. 4 Finish Potatoes and Cook Asparagus Carefully remove baking sheet from oven. Push potatoes to one side and top with cheese. Baking sheet will be hot! Use a utensil.Place asparagus on empty half and top with 2 tsp. olive oil and a pinch of salt.Bake again until tender, 8-10 minutes.Gently combine roasted asparagus with pesto.While vegetables bake, cook salmon. 5 Cook Salmon and Finish Dish Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce and squeezing lemon wedges over to taste. Bon appétit!

POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE

Steps:

• Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
• In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
• Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
• Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.