Baked salmon with green sauce

1 servings

Ingredients

Quantity Ingredient
2½ pounds Salmon fillet,
½ teaspoon Salt Green Sauce
½ cup Dry white wine
½ teaspoon Pepper

Directions

3 loose cup herbs, washed ( a mixture of chives, dill, parsley, watercress basil, and tarragon) ½ teas. salt ¼ teas. Tabasco sauce 1 egg yolk 2 tbs Dijon style mustard ¾ cup oil (half canola, half olive)

Place the fillet in a large ovenproof saucepan with a lid and add the wine, salt and pepper. Bring to a boil on top of the stove, cover immediately with the lid and place in preheated 400 degree oven for 10 min. At this point the salmon will still be slightly under cooked in the center. Remove the salmon from the oven and set aside, covered for 10 mon. The salmon will continue cooking in its own residual heat. Pour off and reserve the juice from around the salmon. There should be approx. ½ cup. In the food processor, place the herbs and the reserved salmon juice and process until the herbs are chopped fine. Add the salt, tabasco sauce, egg yolk, and mustard and process until combined. OPTIONAL: To kill any possible salmonella bacteria in the egg yolk, pour the contents of the processor bowl into a 2 cup measuring cup. Place the cup in a saucepan, fill the pan with enough water so that it extends ⅔ of the way up the outside of the cup.

Bring the water to a boil and cook the mixture, stirring gently, until it reaches a temp. of 160 degrees. Set the pan off the heat and allow the cup to remain in the hot water bath for at least a minute.

(It will reach a temp. of 165 or 170 degrees.) Return the contents of the cup to the food processor and add the oils in a steady stream, while the machine is operating. The sauce should be a smooth and beautiful green color. Pour the sauce onto a large platter, place the salmon fillet on top, cutting it if necc. to make it fit properly, and serve while lukewarm or at room temp.

Yield: 6-8 servings

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