I used two thawed boneless, skinless salmon fillets. My husband complained that I had not made enough, so for next time I'll double it, even if it only for the two of us.
I used oregano, paprika, onion powder, garlic powder, cumin, and salt. Grind the spices up to a fine, powder-ish consistancy.
Place the salmon season side down in a drizzling of hot olive oil to sear them. Let them cook on that side for 2-3 minutes (until they are golden brown), then flip them over and cook the underside until they are done. Be careful not to overcook salmon; it dries out very easily.
Ingredients- 3 egg yolks, 1 stick (8 oz) butter (melted), splash of lemon juice, salt and pepper to taste.
In a blender or food processor, blend the egg yolks. Slowly, with the motor still running, add the hot, melted butter. Pour the sauce into a small bowl. Add a small splash of lemon juice, salt, and pepper to taste. If your sauce is too thick, add a teaspoon of hot water. Stir away.
Top your cooked salmon fillet with the hollandaise sauce and enjoy!
We sure did!