Salmon with Dijon-Dill Sauce

We were rummaging through the freezer and found some salmon steaks that we thought we'd finished. As it was already late and we were ridiculously hungry, we came up with this deliciously light meal that didn't take more than 10 minutes to put together.

We had some extra tomatoes that needed to be eaten so we made a small salad to go with the salmon. Our final touch was to fry up some mushrooms and drizzle the bed of veggies in our balsamic dressing. The bite of the salad dressing and the Dijon-dill sauce complemented each other perfectly so we could attack everything at once when we finally sat down to eat!

Ingredients:
2 Salmon Steaks
2 Handfulls of fresh baby spinach
1 Tomato - sliced
1 small hand full of mushrooms
1 Knob of butter
1 tbsp of Dill Weed
1/3 cup of Sour Cream
3 tbsp of Dijon Mustard
2 tsp of lemon juice
1 clove of garlic - minced
salt
pepper

For the sauce:
Mix the dill, mustard, salt, pepper, lemon juice and garlic into the sour cream.

For the salmon:
Brush melted butter onto salmon and fry until cooked through. Meanwhile, in a separate pan, fry mushrooms in butter until softened. Spread the spinach on the plate and top with the tomatoes and mushrooms and drizzle with balsamic dressing. Place the salmon on top and cover liberally with the sauce and enjoy!

Eggs Benedict with Lobster

We love seafood, and just about any time we go out for breakfast we get sucked into ordering Eggs Benedict. We decided to bring these two fantastic things together with a can of lobster we got on sale at the store. What resulted: a buttery-seafood breakfast that fell just short of a heart attack and, instead, led to a state of utter satisfaction.

This almost turned out to be a disaster. We'd never made Hollandaise sauce before but we decided to give it a try with our newly inherited double boiler. Don't let the eggs scramble and you should be fine.

For the Hollandaise Sauce:

1/2 cup salted butter

1 1/2 teaspoons cayenne pepper

4 egg yolks

2 tablespoons lemon juice

½ teaspoon finely grated lemon zest

If you don't have salted butter, just add a little salt instead. Also, it's easy to go overboard on the lemon juice so take care not to add too much.

1. Microwave the butter until melted
2. Bring 1/3 of a pot of water to a boil and place a stainless steel bowl on top of it without it touching the water (or use a double boiler).
   
3. Separate the yolks from the whites by passing the yolk back and forth from one side of the broken shell to another, until all the white has dripped into an empty container below.
4. Place yolks into the bowl, along with the lemon zest and juice.
5. Bring heat to simmer and whisk yolks, ensuring that they don't scramble
6. Once the mixture is thick, but not scrambled, pour the melted butter in as slow and steady as possible while whisking briskly. Be sure you don't add too much butter at once or the mixture will split.
7. Add the cayenne pepper and mix.
   

For the Eggs and Lobster:

1 Can of lobster

1 knob of butter

English muffins

Eggs

Dash of white wine vinegar

1. Melt butter in a frying pan and drain excess water from the lobster can
2. Fill a pan with water and bring to a boil. Add the white wine vinegar (this helps keep the eggs together when poaching)
   
3. Dump the lobster into the pan and heat up to get rid of the excess water
4. Poach the eggs in the simmering water
5. Toast the English muffins
6. When lobster is heated enough, drain excess liquid and distribute the lobster onto the English muffins
7. Place an egg on top of the lobster
8. Cover with Hollandaise Sauce and Enjoy!