Castella Imports

Salmon Fillets with Lemon Hollandaise Sauce


6 Oz. Butter
4 Egg Yolks
2 Tbsp. Castella Lemon Juice
2 Tbsp. Aegean Extra Virgin Olive Oil
4 Salmon Fillets with skin on
½ Tsp. Castella Half Cracked Black Pepper


  1. Melt the butter in a small saucepan over a low heat. Skim away froth from the surface and discard. Leave to cool. Whisk the yolks and 2 tablespoons of water in a separate small saucepan for 30 seconds, or until pale and foamy. Place the saucepan over a very low heat and whisk the egg mixture for 2-3 minutes, or until it is frothy and whisk the leaves a trail behind it as you whisk. Don't let the saucepan get too hot or you will scramble the eggs. Remove from the heat.
  2. Add the cooled butter to the eggs, a little at a time, whisking well after each addition. Avoid using the milky whey from the base of the saucepan. Stir in the lemon juice and season with salt and cracked black pepper.
  3. Heat the oil in a large non-stick frying pan over a high heat and cook the salmon fillets skin-side-down for 2 minutes. Turn over and cook for 2 minutes, or until cooked to your liking. Serve with the sauce and vegetable of your choice.
Serves 4 People

Courtesy of "Quick & Easy Meals"