Steam Roasted Salmon

POACHED SALMON

If you are making salmon

using salmon fillets, this is excellent.
It’s from the Slow Mediterranean
Kitchen by Paula Wolfert. This
method is a steam roasted salmon
at a slow low temp.


Ingredients

You need salmon fillets,
Extra virgin olive oil
Salt and freshly ground pepper


Directions

Preheat the oven to 275 degrees Fahrenheit. Position one rack in the lower third of oven and another in the upper third. Carefully place a skillet of boiling water on the lower oven shelf. Place the salmon on an oiled baking sheet. Sprinkle generously with salt and
pepper. Bake until the salmon is firm to the touch, approx. 20  minutes. Let the salmon rest for 5 minutes before serving. The color of the salmon will not turn dull, the texture will be very moist and easily flakes. Serve with lemon wedges and Hollondaise sauce.
Sprinkle some chopped chives over the fish.


HOLLONDAISE SAUCE
This is my mother’s recipe, it always works!

Eggs
Butter
Lemon
Salt
Tabasco

Heat 1 cup of butter in a saucepan
Into  the container of an electric blender, put 4 egg yolks, 2 tablespoons lemon juice, ¼ teasp salt, a shake of Tabasco sauce. Cover container and blend on low speed, remove cover once it’s going slowly and pour in the hot butter in a steady stream. When all the butter is added, turn off the motor.
Serve immediately with the salmon.