ok first of all, can we just talk about how were on volume ten of the poverty luxe kitchen? im pretty sure this is by far the longest-running series ive ever done, and weve only just gotten started. im serious. honestly i was hesitant to commit to a recipe/food post every week because obviously id run out super fast, but no, im actually adding recipes to the queue faster than i can post them. anyway, enough back pats, lets get to business here.
this week im talking about salmon again. salmon is just my favorite, ok? i know i said that my pesto baked salmon is our new favorite for fancy dinner night, but sometimes you gotta mix things up. sometimes you want something lighter and simpler and dont want to have to measure anything. also sometimes you just really need a vehicle for my number one most favorite food thing ever: hollandaise sauce.
if you arent familiar with hollandaise sauce (in which case, i am very, VERY sorry about the sad state of your culinary experiences), its one of those things that sounds really fancy but is actually made from a few (actually, in this recipe, only three) very humble ingredients. it also has a reputation for being a very difficult and temperamental sauce that only the most skilled chefs can make properly. this is a total lie. yes you have to pay attention (and a little methodology never hurt anyone), but its not that hard. actually, the majority of recipes ive seen for hollandaise make it way too fussy and complicated. ive taken the recipe my mom always made, and tinkered with the process a bit for a sauce thats actually pretty hard to mess up.
hollandaise will always hold a special place in my heart because growing up, my mom made it kind of a lot. i mean, she still does, especially in the springtime when artichokes get really cheap because nothing on earth is more glorious than a steamed artichoke with hollandaise sauce. even as a little kid this was one of my most favorite treats, so i probably make hollandaise a bit more than one should (especially considering the um... entire stick of butter involved).
but anyway, lets get to the recipes, shall we?
lemon dill salmon.
serves 4
heres what you need:
1 lb salmon filets (like i said before, i just cook one big piece and chop it up when its done, but im incredibly lazy and hate touching fish)
olive oil
lemon juice
salt, pepper, garlic powder, and dried dill
heres what you do:
preheat your oven to 425 degrees and place the salmon filet(s) in a foil-lined baking pan.
drizzle with olive oil and lemon juice, then top with salt, pepper, garlic powder, and dill to your preference (see, i told you you dont even have to measure anything).
bake for 20-25 minutes, until fish is cooked through.
obviously this salmon recipe is a great starting point for just about any salmon-centric dinner, but this post was mainly me gushing about hollandaise sauce so lets get on to that:
hollandaise sauce.
makes approximately 1 cup of sauce, typically serves 2-4 people.
heres what you need:
3 tablespoons lemon juice
3 egg yolks (save the whites for merengue cookies)
1 stick butter, cut into eight slices (dont listen to my mom this step is entirely necessary)
heres what you do:
in a small saucepan, whisk together the egg yolks and lemon juice.
with the flame set very, very low heat the egg and lemon mixture, stirring constantly until it JUST starts to thicken and bubble at the edges (this will take 3-5 minutes, be patient and do not increase the heat).
once the sauce thickens, immediately remove the pan from heat and quickly stir the butter in one slice at a time.
hopefully that wasnt too stressful, but if youve followed these steps correctly you should have a thick, creamy yellow sauce that tastes like a choir of angels singing, and if not, it may have curdled but it will still taste delicious (even if its not as pretty).
now that ive gushed all about my favorite childhood treat to re-create, i want to hear about yours in the comments! what do YOU make from your childhood?
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