• 1 Tbspn Thyme
  • 1 Tbspn Rosemary
  • 1 Tbspn Oregano
  • 4 Dried Chilies
  • 1 Tsp Garlic Salt
  • 2 Tsp Cumin Seeds
  • 2 Tsp Salt
  • 4 Salmon Fillets
  • 3 Egg Yolks
  • 1 Fresh Lemon
  • 1/2 Cup of Butter

I love seafood I could really eat it every day. I’m from a fishing community and now live in another fishing community so when it comes to fresh seafood I know what I like and what I don’t. Nova Scotia lobsters are world famous, and our only real competitor is Maine which isn’t far away. I’ve had just about everything from the sea prepared in many ways, and what I wasn’t able to get here i’ve had in Japanese Cuisine from restaurants.  I’m the cannibalistic neptune god of the fucking sea! Not really but you get the idea.

One thing I’ve always hated though is salmon. I’ve never had it any way that I’ve liked other than smoked and that’s not much preparation at all really. I just haven’t been able to find a salmon prepared any way that I’ve enjoyed so I’ve been avoiding it for years. People are all nutty about salmon though and its healthy properties so I thought I’d try to come up with something that I could stomach and I think I have! The reviews have been great and even if it tasted like pure shit (which it doesn’t!) it sure makes a nice pretty picture!

This recipe gives you a lot of different flavors without masking the good tasting bits of the salmon. Just in case the spice mix wasn’t enough to give me a good salmon impression I thought that adding a nice hollandaise sauce (commonly only seen on Eggs Benedict) would do the trick. I’m not taking any chances. This recipe is super easy, don’t be intimidated by hollandaise sauce it’s very easy but you CANT keep it overnight or even a couple of hours. Be sure not to overcook your salmon either, or itll get dry!

SALMON MEA CULPA

1) In a mortar grind together Thyme, Rosemary, Oregano, Dried Chilies, Garlic Salt, Cumin Seeds, and Salt with your pestle. Try to get it as fine as possible, and use whole spices whenever you can.

2) In a small pot or the microwave melt your butter without browning it.

3) In a separate metal mixing bowl whisk together your three egg yolks, and 1 Tablespoon of FRESH Lemon Juice. Don’t skimp with those plastic bottles of lemon juice you cheap bastard.

4) In a pot slightly smaller than your mixing bowl bring water to a slow boil, then place your mixing bowl on top of it. We want indirect heat for your hollandaise sauce.

5) Continually whisk your eggs mixture while its over the indirect heat. DO NOT let the eggs scramble. Slowly add the melted butter while whisking. This is done when your sauce has slightly thickened. If it gets too thick add a tiny bit of water. Feel free to add chili powder and pepper to the hollandaise I did but you don’t have to.

6) Take your spice mix that you ground in step one and rub it thick over just one side of each salmon fillet NOT the skin side (if your salmon still has skin). While doing this heat some vegetable oil in a frying pan.

7) Add the salmon to the pan SPICE SIDE DOWN and cook until the salmon has cooked a bit over halfway through. You should be able to see this from the side.

8) Flip the salmon and let it cook all the way through. When you see both sides have cooked through cook it another couple of minutes just to make sure the salmon is all the way cooked on the thick part of the meat.

9) Coat with a bit of the hollandaise sauce and enjoy a new kind of salmon!