Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce.

Video at https://youtu.be/kHWNhRvtf_Y

Show notes at https://yumlum.co/2u19Ryt

Recipe Name

Baked salmon, Hollandaise sauce, and red cabbage slaw with pickles.

Recipe Summary

Baked salmon, Hollandaise sauce, and red cabbage slaw with pickled radish and red onion. Goodbye 2019 and hello 2020.

Equipment

Toaster oven

Stick blender

Microwave oven

Zesting tool

Juicing tool

Mandolin

Ingredients

Salmon

Salmon

Iodised salt

Queensland nut oil

Hollandaise sauce

3 Egg yolks

Lime juice

Dijon mustard

Hot sauce

Butter

Red cabbage slaw with pickled radish and red onion

Lemon zest

Lemon juice

Orange zest

Orange juice

Iodised salt

Brown sugar

Radish

Red onion

Red cabbage

Fennel

Instructions

Salmon

Preheat an oven to 200 °C (392 °F).

Dry the outside surfaces of a salmon fillet with absorbent kitchen paper.

Salt the salmon fillet with iodised salt and allow to rest for 30 minutes.

Place the salmon fillet on a rack and brush with Queensland nut oil.

Put the salmon and rack on a baking sheet and insert into an oven.

Cook the salmon for 15 minutes.

Remove the salmon from the oven and allow it to rest.

Hollandaise sauce

Melt the butter using microwave radiation or melt the butter in a saucepan.

Remove the juice from a lime.

Mix the lime juice with a couple of teaspoons of dijon mustard and a teaspoon of hot sauce.

Put three egg yolks into a tall plastic cup and process with a stick blender.

Blend in the lime juice, dijon mustard, and hot sauce.

Slowly add the melted butter while blending until you have a thickened Hollandaise sauce.

Red cabbage slaw with pickled radish and red onion.

Remove the zest and juice from a lemon and an orange and put them into a mixing bowl.

Using a mandolin slice a couple of red radishes and put the slices into the zesty juice.

Using a mandolin cross some red onion and fennel and put it into the zesty juice.

Add a teaspoon of brown sugar and a couple of pinches of iodised salt into the mixing bowl.

Store the pickling radish, red onion, and fennel in a container in the refrigerator for about an hour.

With a sharp knife thinly slice some red cabbage

When it comes time to make the slaw, drain the pickled radish, red onion, and fennel of it's pickling juices and add the pickled vegetables to the red cabbage.

Plating up bit

Put the salmon on a dinner plate.

Add the slaw next to the salmon.

Pour the Hollandaise sauce over the salmon and slaw using the sauce like a salad dressing.