Roasted Salmon with Bearnaise Sauce

Salmon with Béarnaise Sauce
By Tricia Wheeler

Serves 4


4 salmon filets 5-6 ounce
3 egg yolks
2 tablespoons lemon juice
1 ½ tablespoons water
Dash of Cayenne pepper
2 sticks of butter
6 – 8 sprigs of tarragon

Roast salmon in 400 degree oven until cooked through – depending on thickness of salmon – 5-10 minutes. 

While salmon is cooking – melt butter. Add egg yolks to blender with lemon juice, water, cayenne and salt. While blender is running slowly add melted butter, then tarragon – process another 30 seconds. Reserve in blender in pan of warm water until service. 


Roasted Asparagus – break off asparagus ends, blanch in boiling salted water for a minute or two – drizzle with olive oil on a cookie sheet and salt and pepper – roast in a 425 degree oven for 10 minutes or until done. Serve under Salmon, drizzle with sauce.