entrees

Cedar Salmon with Roasted Red Pepper Hollandaise

Turn it up a notch with rustic elegance — this dill and red pepper hollandaise brings a rich, decadent touch to your plate.
5 min
PREP TIME
20 min
COOK TIME
360
CALORIES
7
INGREDIENTS

INGREDIENTS

  • 2 cedar planks, soaked for 2-12 hours
  • 1 1/2 (750 gram) salmon fillets, cut into 6
  • 1/2 cup (125 mililiter) butter
  • 1 package (56 gram) McCormick International 25% Less Salt Hollandaise Sauce Mix
  • 1 cup (250 mililiter) water
  • 1/2 cup (125 mililiter) diced roasted red peppers
  • 1 teaspoon (5 mililiter) Dill Weed

Preparation

  • 1 Place soaked cedar planks on the upper rack of the oven and preheat oven to 350°F (180°C).
  • 2 Once heated, carefully remove the cedar planks and place 3 salmon fillets on each plank. Return to oven and bake for 15-20 minutes, or until the fish flakes with a fork.
  • 3 Meanwhile, melt butter in medium saucepan, remove from heat and add sauce mix and water, bring just to boil and simmer 2 minutes. Add dill weed and roasted red peppers; stir gently to combine. Set aside and keep warm.
  • 4 Serve salmon with hollandaise overtop.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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