Use a slotted spoon to remove as much you can before mixing into the other hollandaise sauce ingredients. This frothy, white part can affect the texture and flavor of the sauce. Using a blender instead makes the entire process easier and much less finicky. Traditionally, hollandaise is made on the stove with a double boiler. Continue until all of the clear yellow butter has been added. Towards the end, you’ll notice the sauce thicken, increase in volume, and take on a glossy sheen. While continuing to blend, pour in the butter a drop or two at a time. Blend remaining ingredients: A blender or immersion blender will do better at mixing everything than a food processor.īlend long enough to incorporate plenty of air and change the color to a pale yellow.Use a small saucepan and remove it from heat just before the butter is fully liquid, as it will continue to melt from the residual heat. Broccoli and asparagus are great with hollandaise, so those are particularly nice.The key to success with this recipe is to go slowly when adding the melted butter to the mixture.ĭoing so will not only result in the correct texture, but it also makes a glossy finish as well!Īlthough a microwave is capable of melting butter, it doesn’t heat it evenly. zucchini) or lingering in your refrigerator will do. Otherwise any other vegetable that is currently producing seasonal windfalls (e.g. If staying super easy, frozen sweet potato fries are great, plus they add another color–“eat a rainbow”! A bagged salad or cole slaw is another easy option. Data on Americans getting their “5-a-day” servings of fruit and vegetables is unfortunately not good. If you actually are desperate, go with the bread.Īt the risk of overwhelming a Desperate Mom, I’d like to suggest a second vegetable. So go wild if you can! Serving Suggestionsįor the starch portion of the meal, rice, potatoes or a nice bread would be a lovely addition. The Cleveland Clinic, did a recent analysis and found that wild salmon is lower in contaminants, antibiotics and saturated (the “bad”) fat. Sadly, between environmental degradation and sometimes questionable farming practices, selecting seafood isn’t always simple and straightforward. Remember, however, that it’s generally considered better to eat a conventional vegetable than to skip it entirely.įresh or Frozen: Either fresh or frozen is good in this dish! Wild vs Farmed Salmon Organic or Conventional: Spinach typically ranks poorly in the Environmental Working Group’s list of most contaminated fruits and vegetables, so go organic if you can. I now own a special “fish tweezers” for this, but for years I just used a (clean) pliers. Set out a dollop of spinach, partially top (overlap) with the salmon and drizzle everything with Hollandaise sauce.Įasy peasy! How to remove salmon pin bonesīefore you cook your salmon you should check for and remove any pin bones. If you use my immersion blender hollandaise, that involves putting 5 ingredients in a jar and blending with an immersion blender. I like to use a grill pan for the salmon, but broiling or standard grilling is fine. You start by steaming your spinach and cooking your salmon (remove pin bones if needed first) with a little salt and pepper. This recipe is ready in a few simple steps. Like when you arrive home from work so exhausted you could never possibly lift a roasting chicken. This means it must be doable even after the proverbial day from hell. Lovely I’m sure, but this was meant to work even for a Desperate Mom dinner. Yes, this skips steps like chop and sautee shallots or make a wine cream sauce. Without giving up seriously tasty! Okay, you douse almost anything in hollandaise and it’s likely to be good-Spam Florentine anyone? There are versions of Salmon Florentine all over. And since my kids (except my picky daughter) were all better eaters than I was, I had a chance! And in the end, it was a winner! How is this recipe different from others? Yes, this was one of the few ways I’d eat a vegetable growing up. Now the term Florentine technically means in the style of Florence, but for my mother it meant anything served with spinach and hollandaise. This brought me back to my youth when our mother used to serve Chicken Florentine, and we’d gobble it up. They were harvesting overtime and I was looking for a recipe that my kids might possibly eat. The original motivation, however, was to deal with a deluge of spinach from my CSAs. I decided to reprise this recipe, first published in 2012, in honor of this year’s Olympic Games. With steamed spinach and healthy salmon, all topped with blender hollandaise, Salmon Florentine is a quick, easy and tasty dinner.
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