French Salmon with Hollandaise – Main Course and All Sides + Dessert

Bacon Wrapped Asparagus with Orange Zest and Orange Vinaigrette

Serves 4


24 spears asparagus
4 pieces thin bacon cut in half
Zest of one large orange or about 2 T zest
Juice from one orange or about 2 T juice
2 T light olive oil
1 ½ T Salt and 1 t pepper


  • Trim the edges off the asparagus. Use thinner asparagus spears and gather them into bundles with 3-4 spears. Wrap the bundles with a half piece of bacon wrapping tightly and meeting ends together to seal. Lightly dab each of the tops of the bacon area with the zest. Mix together the orange juice, oil and salt and pepper. Brush or ladle the vinaigrette over the entire surface of the asparagus and bacon. Bake in a 425 degree F oven for about 15-20 minutes.

Potatoes Lyonnaise with Cream

4 medium Yukon gold potatoes sliced thinly
½ large sweet white onion halved and sliced thinly
3 T fresh Italian flat-leaf parsley chopped
3 T butter
2 T light olive oil
2 T salt, ½ t pepper
¼ C heavy cream


  • In a large sauté pan, heat the butter and oil until shimmering. Add the potatoes and onions and salt and pepper and cook, browning and turning until potatoes are soft and onions are translucent.  Remove from heat, finish with the heavy cream, stir, warm and serve.

Salmon with Lemon and Rosemary Sautéed Tomatoes and Leeks

4 6 oz. portions of Pacific Salmon, trimmed and patted dry
2-3 T light olive oil
1 T butter
8-9 cherry tomatoes quartered
1 scallion, the white part sliced very thin (or use 4-5 stalks of scallions)
Juice of 1 lemon or about 2 T
½ t dried rosemary leaves, crushed
Salt and pepper


  • Bring a large sauté pan to high heat and add the oil. When shimmering, add the salmon, skin side down, letting them sear for about 1 minute or so on one side until you begin to see the fish turning opaque on the bottom by about ¼ inch. Turn the filets to the other side and do the same, keeping the pan at medium high heat to sear the fish but not burn it. Cook for about 1-2 minutes. If needed, place them on their side to cook as well, or finish in a 400 degree F oven for about 3 minutes. In the meantime, bring a small sauté pan to high and melt the butter. Add the tomatoes and leeks and the lemon juice and let cook for about 3 minutes, adding a little salt and pepper and the rosemary. Remove to a dish and set aside. When salmon is done, ladle the tomato leek mixture on top. Garnish with rosemary sprig if desired.

Hollandaise Sauce

4 large egg yolks at room temperature
1 stick or ½ C butter melted and cooled slightly
Pinch of salt
1 T fresh squeezed lemon juice


  • Place yolks in a heat resistant bowl and add the lemon juice. Whisk briskly, incorporating as much air as you can into the eggs for about 1 minute. Place bowl over a pan of simmering water (do not let boil or stay hot!) and continue to whisk until eggs become very warm. Place your finger to feel the egg’s temperature. They shouldn’t be hot but warm to the touch. Remove and begin to whisk in the melted butter in a slow, steady stream, whisking as you go, and stopping after each ¼ of the butter to incorporate. Mixture should begin to get creamier and whiter. Now place back on the simmering water and whisk until you can just barely see the trail of egg mixture falling off the whisk leave a slight impression. Don’t over whisk. Remove and check often. When done, transfer to another bowl and set aside until ready to serve but no longer than 30 minutes.

Arugula Parsley Salad with White Wine Vinaigrette
  • Place about 6 C of arugula in a bowl and add about a handful of fresh chopped flat leaf parsley. In a small bowl whisk 3 T light oil, 2 T white wine vinegar, 1 T lemon juice, salt and pepper. Toss and serve.

Huckleberry Balsamic Reduction Fruit Topping

1 ½ – 2 C frozen huckleberries
1/3 C white sugar
2 t vanilla
2 t water
3-4 T good balsamic vinegar


  • Let sit in bowl to dissolve for about 1 hour. Place in saucepan and bring to boil. Reduce heat until you get a low but consistent simmer. Stirring often, let cook for about 15 minutes. Remove from heat, pour into heat proof bowl and let cool.

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