Weeds & Peach Seed Soup - Part 2

In my May 9th posting I wrote about the Mediterranean Stuffed Salmon Fillets with Lime Hollandaise. Several people have asked me for the recipe. I found it in a wonderful cookbook by Annabel Langbein called Cooking to Impress Without Stress.

That writing has prompted several great conversations about cooking as part of the sacred journey. It's the inviting, arranging, cooking, serving, caring for and enjoying the guests that makes cooking such an important part of my sacred journeying.

Here it is. Be sure to check out her beautiful website:

http://www.annabel-langbein.com/

Serves: 6-8
Make Ahead: salmon can be stuffed up to 12 hours ahead if kept well chilled

6 - 5 oz. boneless, skinless salmon fillets, cut from the thick end
salt and freshly ground black pepper
juice of 1/2 lemon

Stuffing:

1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, lightly toasted
finely grated zest of 1 lemon
10-12 pitted black olives, chopped

Line a baking tray with baking parchment. Using a very sharp knife cut a thin slash on an angle on the top of each piece of salmon. Combine parsley, pine nuts, zest and olives and stuff about 1 tbsp mixture into each slash. Cover and chill until ready to cook.

Heat oven to 425 F. Season fish with salt and pepper and squeeze over lemon juice. Bake 6-8 minutes or until just cooked through.

Serve salmon with a spoonful of Easy Lime Hollandaise.
I served it with steamed asparagus and put a dollop of hollandaise on it as well.

Easy Lime Hollandaise (Use lemons if preferred)

3 fresh egg yolks, at room temperature
1 tbsp lime juice
1/2 tsp salt
several grinds black pepper
1/2 cup butter

Blitz yolks, lime juice, salt and pepper in a food processor or blender. Heat butter until bubbling but not browned (it needs to be very hot for the sauce to fully thicken). With motor running, gradually add hot butter to egg mixture in a slow stream. Chill if not using within a couple of hours.

If sauce has been chilled, reheat with care as it will curdle if overheated. The best way to do this is to sit a bowl of sauce inside a bowl of hot water for a minute or two.

ENJOY!