INGREDIENTS 4 SERVINGS
4 each salmon, fillets, 6 ozs,
1 tsp. cooking oil
to garnish scallions, minced
as needed yucatan spice

For the Jalapeno Hollandaise:
1 cup hollandaise sauce
1/2 tsp. red jalapeno pepper, seeded, finely minced
1/2 tsp. green jalapeno pepper, seeded, finely minced
1/2 tsp. shallot, minced
3 ozs. white wine
1 tsp. red and green bell pepper, finely diced
1/2 tsp. chive, minced
to taste salt
to taste

fresh ground black pepper


METHOD
1. Prepare Yucatan Spice per recipe, reserve. Prepare Jalapeno Hollandaise Sauce by placing jalapeno peppers, shallot and white wine in a saucepan. Simmer and reduce to "sec". Cool and add jalapeno reduction to Hollandaise Sauce. Stir in red and green bell peppers and chives. Season with salt and pepper. Reserve. Dust salmon fillets with Yucatan Spice Cajun Spice.
2. Heat cast iron skillet over medium high heat until very hot. Add oil to hot skillet along with salmon fillets. Allow salmon fillets to char. Turn over and cook through. Place cooked salmon fillets on warm serving plates or a platter. Top with Jalapeno Hollandaise Sauce. Garnish with minced scallions.

 


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