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Saturday, August 18, 2018

Paleo Salmon with Béarnaise Sauce

Here comes a first class dinner dish: the salmon with béarnaise sauce, asparagus and spinach is just a dream and will surely impress any guest. We could not get enough of it. The nicest thing: The sauce Béarnaise succeeds very easy in the blender. We took real butter for the Béarnaise, but it works with Ghee as well.

For 3 people // Active: 30 minutes // Total: 30 minutes
3 salmon fillets (150 g each)
15 bars of green asparagus
3 handfuls of spinach
5 tbsp olive oil
1 tsp salt
1 tsp pepper
3 egg yolks
0.5 lemon
1 shallot
125 g of butter
kitchen Accessories

1. Preheat oven to 180 degrees.
2. Remove asparagus from the woody ends, if necessary, peel in the lower third.
3. Mix the asparagus spears with 2 tablespoons of olive oil and a little salt and pepper, then place on a baking tray lined with baking paper. Put in the oven.
4. Heat some olive oil in an oven-proof pan. Roast salmon in it from both sides, but do not roast completely. Then put the pan to the asparagus in the oven.
5. Now spinach in a little olive oil with a pinch of salt until it collapses.
6. In the meantime, make the Béarnaise sauce: squeeze out half of the lemon, peel the shallot and quarter. Now mix the egg yolk, lemon juice, shallot, a little salt and pepper in the blender until the shallot is completely chopped.
7. Melt the butter over medium heat and slowly add to the blender. Run the mixer at the lowest level. 8. The sauce will thicken now.
9. Serve now: place the salmon on some spinach, put the asparagus spears over it and pour over the béarnaise sauce.

Fits to
Spinach with pine nuts
Celery vegetables (= french fries)

Of course you can also make other vegetables as a side dish, such as cauliflower or parsnip. But the Béarnaise sauce is an absolute must-have for a wonderful piece of salmon.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?


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