Sponsored by Ray’s Food Place

Love is in the air this month. I’ve made this dish for my wife every Valentine’s Day for the last 30 years.

Salmon With Hollandaise Sauce

2 each – 6 to 8 ounce Salmon filets, skinless & pin bones removed

You can substitute chicken or any white flesh fish. I serve this with white rice or a nutty rice pilaf. For the Salmon lightly salt & pepper both sides. In a non-reactive pan, on medium high heat, place two tablespoons of olive oil & cook each side for two minutes. Finish in the oven for another ten minutes at 350 degrees

Hollandaise Sauce

• 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon salt, divided
• 1/8 teaspoon cayenne, optional

Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color.

Turn the blender speed to low (if you only have one speed on your blender, it will still work). With the blender running, slowly drizzle in the melted butter, continue to blend.

Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Drizzle the sauce over the salmon and it’s a wonderful meal for two.