Crispy Skin Salmon with Béarnaise Sauce
Full recipe at paleomg.com
Utensils needed:
- 2 tablespoons melted ghee
- 1 bundle of asparagus, end cut off
- 1/4 teaspoon garlic powder
- pinch of salt
- 4 cups spinach
- 1 tablespoon ghee
- 4 salmon filets (1-1 1/2 pounds)
- pinch of salt
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 medium shallot, sliced
- 1/2 teaspoon salt
- dash of black pepper
- 1/2 cup melted butter or ghee
- 1 tablespoon finely chopped fresh tarragon