Pair this with your favourite side dish, whether is a quinoa salad, scalloped potatoes, garlic bread, rice pilaf, sweet potato mash. The fish is going to be the star of the dish regardless.
1 Salmon steak
1 tbsp olive oil
salt to taste, fresh dill to taste
3 egg yolks
1 tbsp lemon juice
1 tbsp tarragon
3/4 cup melted butter or ghee
(Sidenote: generally, bearnaise sauce has shallots in it but I didn’t feel like having onion breath this time)
For the salmon, coat salmon in olive oil and season with salt. Place salmon in a small frying pan on medium heat. Place sprigs of dill in frying pan and with a spoon toss oil over the salmon repeatedly. Cook for 4-5 minutes on each side.
For the béarnaise, whisk egg yolks, lemon juice and tarragon in a small bowl. Transfer to blender. While the blender is running, very slowly drip the butter into the egg. Very slowly. If you don’t do it slowly I’ll be upset.
Plate your meat and drizzle your sauce over it and put something green beside it. You are now an adult.