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Salmon Chorizo & Hollandaise
...in your mind.
Salmon Chorizo & Hollandaise

Salmon Chorizo & Hollandaise

Serves 3 - I Had a Dream. I had a dream that one day, salmon, chorizo & hollandaise would live together all on a plate…in beautiful, blissful harmony…. and it worked, and it is bliss. So simple yet still so delicious.

Ingredients

  • 1 pack mexican chorizo
  • 3 fillets of salmon (skin removed)
  • Pinch M salt
  • 1 tablespoon olive oil
  • Blender Hollandaise Sauce:
  • 10 tablespoons butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/8 teaspoon cayenne

Directions

  1. Melt butter on low heat in a small pot - don’t let it burn
  2. Into the blender put egg yolks, 1 tablespoon of lemon juice and cayenne
  3. Blend on medium speed about 30 seconds
  4. Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter
  5. Blend until everything is mixed
  6. Turn off blender and taste - this is the time to add more lemon juice if necessary
  7. Heat a skillet/wok on medium heat, and break up chorizo, cook for 5 minutes
  8. Coat salmon with oil and sprinkle pinch of M salt, front and back
  9. Heat a wok/skillet on high heat, add salmon face down, when it turns opaque a 1/4 of the way up, flip it, and do the same on the other side (should only take 2 minutes maximum each side)
  10. Serve salmon on plate, layer on the Hollandaise and top with the chorizo
Salmon Chorizo & Hollandaise

Salmon Chorizo & Hollandaise

Serves 3 - I Had a Dream. I had a dream that one day, salmon, chorizo & hollandaise would live together all on a plate…in beautiful, blissful harmony…. and it worked, and it is bliss. So simple yet still so delicious.

Ingredients

  • 1 pack mexican chorizo
  • 3 fillets of salmon (skin removed)
  • Pinch M salt
  • 1 tablespoon olive oil
  • Blender Hollandaise Sauce:
  • 10 tablespoons butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/8 teaspoon cayenne

Directions

  1. Melt butter on low heat in a small pot - don’t let it burn
  2. Into the blender put egg yolks, 1 tablespoon of lemon juice and cayenne
  3. Blend on medium speed about 30 seconds
  4. Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter
  5. Blend until everything is mixed
  6. Turn off blender and taste - this is the time to add more lemon juice if necessary
  7. Heat a skillet/wok on medium heat, and break up chorizo, cook for 5 minutes
  8. Coat salmon with oil and sprinkle pinch of M salt, front and back
  9. Heat a wok/skillet on high heat, add salmon face down, when it turns opaque a 1/4 of the way up, flip it, and do the same on the other side (should only take 2 minutes maximum each side)
  10. Serve salmon on plate, layer on the Hollandaise and top with the chorizo