Baked salmon, Hollandaise sauce, and red cabbage slaw

Posted by Gary
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There really is nothing special about this recipe. I just needed a recipe post for the end of 2019. An uneventful year, but a delicious year all the same.

Dedicated to all the people who read Yummy Lummy, especially the friends I’ve made on-line and who take the time to comment and maintain a virtual relationship with me.

Thank you
Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce. Gary Lum
Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce.

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Baked salmon, Hollandaise sauce, red cabbage slaw with pickled radish, red onion, and fennel.

I’m clearing out the refrigerator as the year draws to a close. I need to give the refrigerator a good clean so I thought I’d just toss together some stuff and see what happens.

With my need to keep reducing the consumption of mammalian meat, I’ve gone with a salmon meal. A sauce is always nice to have and for me the best sauce I can manage to make is an Hollandaise sauce using the technique my mother taught me.

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Recipe

Thumbnail of Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce. Gary Lum.
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Baked salmon, Hollandaise sauce, and red cabbage slaw with pickled radish and red onion.
Prep Time
30 mins
Cook Time
15 mins
Faffing
30 mins
Total Time
1 hr 15 mins
 
Baked salmon, Hollandaise sauce, and red cabbage slaw with pickled radish and red onion. Goodbye 2019 and hello 2020. There will be more healthful recipes.
Course: Main Course
Cuisine: Australian
Keyword: Hollandaise sauce, Pickles, Salmon, Slaw
Servings: 1 Adult
Calories: 500 kcal
Author: Gary
Ingredients
Salmon
  • Salmon
  • Iodised salt
  • Queensland nut oil
Hollandaise sauce
  • 3 Egg yolks
  • 1 Lime juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Hot sauce
  • 100 mL Butter
Red cabbage slaw with pickled radish and red onion
  • Lemon zest
  • 1 Lemon juice
  • Orange zest
  • 1 Orange juice
  • 1 pinch Iodised salt
  • 1 teaspoon Brown sugar
  • Radish sliced
  • Red onion cross sliced
  • Red cabbage sliced
  • Fennel cross sliced
  • 1 Carrot grated
Instructions
Salmon
  1. Preheat an oven to 200 °C (392 °F).
  2. Dry the outside surfaces of a salmon fillet with absorbent kitchen paper.
  3. Salt the salmon fillet with iodised salt and allow to rest for 30 minutes.
  4. Place the salmon fillet on a rack and brush with Queensland nut oil.
  5. Put the salmon and rack on a baking sheet and insert into an oven.
  6. Cook the salmon for 15 minutes.
  7. Remove the salmon from the oven and allow it to rest.
Hollandaise sauce
  1. Melt the butter using microwave radiation or melt the butter in a saucepan.
  2. Remove the juice from a lime.
  3. Mix the lime juice with a couple of teaspoons of dijon mustard and a teaspoon of hot sauce.
  4. Put three egg yolks into a tall plastic cup and process with a stick blender.
  5. Blend in the lime juice, dijon mustard, and hot sauce.
  6. Slowly add the melted butter while blending until you have a thickened Hollandaise sauce.
Red cabbage slaw with pickled radish and red onion.
  1. Remove the zest and juice from a lemon and an orange and put them into a mixing bowl.
  2. Using a mandolin slice a couple of red radishes and put the slices into the zesty juice.
  3. Using a mandolin cross some red onion and fennel and put it into the zesty juice.
  4. Add a teaspoon of brown sugar and a couple of pinches of iodised salt into the mixing bowl.
  5. Store the pickling radish, red onion, and fennel in a container in the refrigerator for about an hour.

  6. Grate a carrot

  7. With a sharp knife thinly slice some red cabbage

  8. When it comes time to make the slaw, drain the pickled radish, red onion, and fennel of it's pickling juices and add the pickled vegetables to the red cabbage and carrot.

Plating up bit
  1. Put the salmon on a dinner plate.
  2. Add the slaw next to the salmon.
  3. Pour the Hollandaise sauce over the salmon and slaw using the sauce like a salad dressing.
    Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce. Gary Lum
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

I didn’t take photographs while cooking. So there’s just one of the finished dish.

Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce. Gary Lum
Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce.

Questions and answers

Has 2019 been a good blogging year?

Mostly yes. Being banned by Facebook is annoying though.

Any big plans for 2020?

No, nothing big. I’m tempted to look at a Thermomix™ after a conversation with a friend on-line.

Any new year resolutions?

Eat less mammal meat and more vegetables.

Final thoughts

  • Have you enjoyed Yummy Lummy in 2019?
  • Do you have any thoughts on what Yummy Lummy should look like in 2020?
  • Do you have plans for New Year’s Eve?

Sponsorship

Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.

21 Responses

  1. I really like your blog. A pleasure to come stroll on your pages. A great discovery and very interesting blog. I come back to visit you. Do not hesitate to visit my universe. A soon.

    Reply

  2. I would say this meal is special! I love salmon, love hollandaise, and slaw as well. And, it’s really pretty!!! Happy New Year!

    Reply

  4. OOooh I love your method of making the Hollandaise Gary, that sounds so easy! I just bought more eggs from the markets and have bookmarked your recipe. I see Eggs Benny (or should that be Eggs Gary?) in my future 🙂

    Reply

  6. Oh, that puts me in the mood for salmon, hollandaise sauce and a delicious slaw… I have very much enjoyed your weekly blogs and the way you write about food: i.e. you love your grub but you don’t take it too seriously. More of the same in 2020 please. Like you, I want to reduce mammalian meat and dairy next year so if you come up with some lovely ideas using fish, veggies and pulses, brilliant. All the best to you and your girls in 2020. Emma

    Reply

  7. I’ve definitely enjoyed your blog! The slaw, from this post, looks particularly delicious and colorful. My husband likes pork and sauerkraut on New Year’s Day. My parents used to make duck a l’orange for New Year’s Day dinner, so I compromise and do a red cabbage slaw and pork a l’orange for our family “tradition.” I think I might try your slaw recipe for the dinner this year. Cheers!

    Reply

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