Pan-Seared Salmon with Hollandaise

Pan-Seared Salmon with Hollandaise

Hollandaise should be made right before serving and served warm.
Serves 4

Ingredients:
14 tablespoons butter, divided
4 salmon fillets
4 large egg yolks
Juice of 1 lemon
1/4 teaspoon cayenne pepper
Freshly ground black pepper

Directions:
1. Melt 2 tablespoons of the butter in a large skillet. Cook the salmon 8-12 minutes, turning halfway.
2. Melt the remaining 12 tablespoons butter. Blend the egg yolks, lemon juice, cayenne and black pepper in a blender.
3. With the blender running, add the melted butter a few drops at a time until the sauce emulsifies and thickens.
4. Serve the salmon over roasted asparagus or steamed bok choy, drizzled with the hollandaise.