Baked Salmon with Dill Hollandaise Sauce

I have not been cooking red meat for Luke after the ground beef recall a few months back and found myself cooking A LOT of chicken and pork. This Baked Salmon with Dill Hollandaise was a nice change in the menu and super easy to make; it was ready to serve in the amount of time it took to cook the Confetti Brown Rice!

Baked Salmon with Dill Hollandaise Sauce
Baked Salmon with Dill Hollandaise Sauce

4 – 5 ounce Salmon Fillets (I used half a salmon, uncut)
Salt and Pepper, to taste
Sprinkle of Brown Sugar
Drizzle of Honey
1/3 cup melted butter
2 egg yolks
1 1/2 Vegetable Broth
1 Tablespoon Lemon Juice
1 teaspoon dried Dill (2 teaspoons Fresh Dill, chopped)

Preheat oven to 425F.
Lightly spray a broiler pan with Pam.

Place salmon on prepared pan, brush with a Tablespoon of the melted butter.
Season with salt and pepper, drizzle with honey, sprinkle with a scant amount of brown sugar.
Bake in 425F oven for about 15 – 20 minutes.
While salmon is baking, prepare Hollandaise Sauce:
Place egg yolks, vegetable broth and lemon juice in the top of a double boiler.
Set over boiling water.
Whisk until light and thick as whipped cream.
Remove from heat.
Slowly whisk in remaining melted butter.
Whisk in dill and season to taste.

Plate salmon, spoon sauce over each serving; serve with rice and steamed vegetables.

A recipe adapted from a Thrifty Foods flyer

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