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Curry Hollandaise Salmon with Roasted Beets, Radishes and Turmeric Potatoes and Seeds

CURRY HOLLANDAISE SALMON WITH ROASTED BEETS, RADISHES AND TURMERIC, PAPRIKA POTATOES AND SEEDS

This dish is perfect for a cool fall day with nice homey flavours, nice textures and nice balance of sweet and savoury. Try this easy blender method of making hollandaise and you will never be intimidated by this "chef-y" sauce. It's practically foolproof and takes no time at all. I like to serve the sauce under the salmon to keep the skin nice and crisp. Enjoy!

Here's what you'll need

  • 4 salmon fillets)
  • 4 medium boiled potatoes
  • 1 package radishes
  • 4 medium beets (precooked)
  • ½ cup mixed seeds
  • 2 tbsp ground turmeric
  • 2 tbsp ground paprika
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt & pepper to taste

BLENDER HOLLANDAISE

4 egg yolk (room temperature)
1 oz warm water
Juice of 1/2 lemon
3 1/2 sticks of whole butter
¼ cup parsley puree mustard
1 tbsp mustard
2 tbsp curry powder
Salt and pepper

Making this hollandaise is really easy and serves two generously. First, you need to heat the butter until hot and foamy (must be at least 80° to cook the yolks). Then, toss the egg yolks and water into the blender and whirl for 5 seconds or so. With the blender on, drizzle in the butter in a steady and quick stream. Quickly add the lemon juice, mustard, curry and season really well. Then stir in the chopped parsley and that's it! You're done...just pour over your benny.


Here's how:
  1. cut up the vegetables about the same size

  2. in a bowl, toss the radishes in olive oil and butter, season well and lay out onto an oven proof dish

  3. CURRY HOLLANDAISE SALMON WITH ROASTED BEETS, RADISHES AND TURMERIC, PAPRIKA POTATOES AND SEEDS

  4. in the same bowl, do the same for the beets

  5. in the same bowl (wiped out a bit), toss the potatoes in the turmeric, paprika and mixed seeds, season well and lay onto an oven proof dish

  6. toss all three dishes in a preheated 350° oven for about 20 minutes or until caramelized and cooked through

  7. CURRY HOLLANDAISE SALMON WITH ROASTED BEETS, RADISHES AND TURMERIC, PAPRIKA POTATOES AND SEEDS

    CURRY HOLLANDAISE SALMON WITH ROASTED BEETS, RADISHES AND TURMERIC, PAPRIKA POTATOES AND SEEDS

    CURRY HOLLANDAISE SALMON WITH ROASTED BEETS, RADISHES AND TURMERIC, PAPRIKA POTATOES AND SEEDS

  8. about halfway through, season the salmon on all sides and lay, skin sided down in a frying pan with olive oil and butter over medium low heat

  9. cook for about 5 to 7 minutes (or until skin is crisp)

  10. carefully flip to the other side, remove from the heat and loosely cover with foil for a few minutes

  11. pool some sauce on heated plates, carefully place the salmon on, and dish up vegetables all around

  12. CURRY HOLLANDAISE SALMON WITH ROASTED BEETS, RADISHES AND TURMERIC, PAPRIKA POTATOES AND SEEDS

  13. voila...dig in!

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