Rosy Red Grilled Salmon with Strawberry Hollandaise


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This recipe has a new twist on grilled salmon with the addition of delicious strawberries in both the marinade and the hollandaise sauce served over it.

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  • For the salmon:
  • 1/3 C. strawberries
  • 1/2 C. rice wine vinegar
  • 3 Tbs. canola oil
  • 1 tsp. dijon mustard
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground cayenne pepper
  • 1 Tbs. cilantro, chopped
  • 4 6-oz. salmon filets
  • 2 Tbs. green onions, chopped
  • 4 whole strawberries, with green hulls intact, for garnish
  • For the Strawberry Hollandaise:
  • 1/4 C. strawberries
  • 1/4 C. butter
  • 1/4 C. light cream
  • 3 egg yolks, lightly beaten
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. dry mustard
  • 1/4 tsp. salt
  • dash of cayenne pepper

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For the salmon:

Place strawberries into a food processor bowl and process until pureed. Transfer into a small bowl and whisk in rice wine vinegar, canola oil, dijon mustard, salt, cayenne pepper and cilantro. Place salmon filets into a shallow non-reactive pan and pour strawberry mixture over them. Marinate in refrigerator for about 30-45 minutes. Heat a grill to medium and spray grid with non-stick vegetable spray. Place salmon filets on heated grill, 5 inches from coals and grill 10 minutes per inch of thickness, measuring thickest part or until salmon just flakes when tested with a fork. Discard marinade. Remove to serving platter. Top with Strawberry Hollandaise (directions follow) and garnish with chopped green onions sprinkled over top. Partially slice strawberries and fan out. Place one strawberry fan atop each serving.

For the Strawberry Hollandaise:

Place strawberries into a blender and puree; set aside. Melt butter in a 4 C.-microwave-safe glass container in microwave for 1 minute. Stir in cream, egg yolks, lemon juice, pureed strawberries, dry mustard, salt and cayenne and cook in microwave on 1/2 power until thickened. Stir several times while cooking. Stir briskly with wire whisk until light and fluffy. Don't overcook or sauce may curdle.

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