Salmon with Herbed Lemon Hollandaise Sauce

Easy and elegant dinner in 10 minutes: broiled salmon paired with hollandaise sauce made with Safe Eggs, fresh herbs and Meyer lemons.

{Disclosure: Davidson’s Safest Choice Eggs is a past sponsor of Blog Brûlée and all opinions expressed are my own in this post.]

I’ve been a big fan of Davidson’s Safest Choice Eggs ever since learning about them a few years ago. They’ve taken the worry out of eating raw and undercooked egg dishes like Spaghetti Carbonara and custard-based desserts (Banana Chocolate Cheesecake Ice Cream, anyone?)  because they are actually pasteurized.

The method is simple –> eggs are placed in an all natural, gentle water bath, which eliminates the risk of Salmonella inside the egg but keeps the nutrition and flavor intact. (Learn more about the process here.)

So, I was thrilled – along with my co-founders – when Safe Eggs decided to sponsor Blog Brûlée for the second year in a row this past September. And I even learned something new about them – you can leave them out on the counter safely for up to 12 hours!

This is another selling point in my book because ever since I had a kid + hit my 40s, the absentmindedness has increased.

Case in point:

So, I know that forgetting the egg carton on the counter for hours or putting it in the pantry instead of the fridge is highly likely to happen in this house. But Safe Eggs has me covered (for up to 12 hours at least.)

Blog Brulee co-founder, Gretchen Brown of kumquat gets the credit for developing and photographing this divine dish. What I love about this salmon recipe is it’s so simple yet elegant at the same time. You could serve this as a quick weekday dinner or for a more formal affair, too.

Salmon with Herbed Lemon Hollandaise Sauce

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• Yield: 6 servings. 1x

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Description

Easy and elegant dinner in 10 minutes: broiled salmon paired with hollandaise sauce made with Safe Eggs, fresh herbs and Meyer lemons.

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Ingredients

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• 6 tablespoons melted butter, room temperature
• 2 Davidson’s Safest Choice Egg yolks
• 2 tablespoons fresh Meyer lemon juice
• 1 small clove garlic, halved
• ¼ teaspoon salt
• 1 tablespoon fresh parsley
• 1 tablespoon fresh chives
• 1 tablespoon fresh tarragon
• 2 pounds fresh salmon fillet, cut into 6 pieces
• Baby kale

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Instructions

1. Preheat broiler on HIGH.
2. Combine butter and next 7 ingredients in a medium bowl. Blend together using an immersion blender until mixture comes together and turns pale yellow. Set aside.
3. Place salmon fillets on a baking sheet. Broil on HIGH 6 inches from heat source for 7-8 minutes or until tops begin to brown; watch closely while cooking.
4. Serve salmon with Hollandaise sauce and top with baby kale.

Don’t have salmon? Use this herberd lemon holladaise sauce over shrimp, scallops or chicken. Or go old school and serve over poached Safe Eggs, ham and bread, Eggs Benedict style.

And with the holidays coming up, you can go eat that raw cookie dough and drink homemade eggnog worry-free (and in moderation of course) by using Safe Eggs in your festive recipes.

Just don’t leave the egg carton in the pantry overnight.

What do you make with raw or undercooked eggs? Have you ever used Safe Eggs?