Spring Salmon

Use your hidden hard boiled Easter eggs to make an adjusted" Norwegian hollandaise" sauce to serve with your wild caught Alaskan Salmon.

The traditional sauce is melted butter, chopped hard boiled egg, lemon juice and dillweed -melt 1 stick butter, add 1 chopped hard boiled egg , 1 tablespoon dillweed., and 1/ 2 squeezed lemon juice.

Adjusted or enhanced includes the addition of 1 tablespoon chopped parsley, 1 /2 teaspoon minced garlic, and 1 /2 teaspoon crushed red pepper added to the melted butter.

Cook salmon in olive oil in saute pan over medium heat for about 2 minutes( season w/ salt and pepper), turn and cook 2 more minutes. The general rule of thumb in cooking fish to well done is 7 minute per inch of thickness of fish. Do the math. You want this salmon to be cooked medium - not dried out, which means cook it about half way there. The slower you cook it the better - even on medium low.

Spoon sauce over filets/steaks before serving with your favorite starch and vegetable - rice, boiled or shoestring potatoes, broccoli, or asparagus.

It is a deep kiss with your lover, you lucky one.