This is an exquisite yet rich dish that is sure to please everyone. Bernaise sauce is a French sauce prepared with white wine, parsley, tarragon, eggs, and green onions or shallots. However, in a pinch, you can use a package of Knorr Hollandaise sauce mix and prepare it according to the directions. When the sauce has thickened, add about 1/2 tsp. dried tarragon. If you can find Bernaise sauce mix, so much the easier. Also, when preparing the sauce, I prefer to use half and half rather than milk. Cream is even better.
This sauce works very well with very thick pieces of salmon rather than thinner pieces. Salmon prepared in this manner goes very well with rice pilaf and Ceasar salad.
•2 large and thick salmon fillets or steaks.
•Knorr Hollandaise sauce mix or Bernaise sauce mix.
•Sprigs of Parsley and lemon wedges for garnish.
Bake the salmon fillets or steaks in a preheated oven, skin side down, at 350 degrees for 25 to 30 minutes, depending on thickness. Allow 10 to 12 minutes per inch of thickness. While the salmon is baking prepare the sauce according to package directions. Add tarragon if you are using a Hollandaise sauce mix. Stir the sauce frequently until the fish is ready to remove from the oven.
When the fish is done, remove from the oven and place on a serving dish. Top with the warm sauce and decorate with sprigs of parsley and lemon wedges. Serve immediately and enjoy.
Alternately, if you serve this dish with rice, you may place the rice on a serving dish and place the salmon on top. Spoon the sauce over the salmon and sprinkle the entire dish with a little chopped parsley. Serve lemon wedges on the side.