The local specialty store had an amazing sale on Wild Sockeye Salmon. It was deep red and at just under $7 / lb, couldn't be passed up. Something this special needs to be topped with creamy Hollandaise and served with fresh pesto on something just a little different.

Ingredients - Salmon

1/3 Pound Salmon Fillet
Salt and Pepper to Taste

Ingredients - Hollandaise Sauce

1/4 Lemon, Juiced
2 Tablespoons Butter
1 Egg yolk
1/4 Teaspoon Salt
1/2 Tablespoon Heavy Cream (Optional)

Ingredients - Sun-dried Tomato Pesto

1 Ounces Basil
1oz Tablespoons Olive Oil
1/2 Tablespoon Sun-dried Tomatoes
1/2 Teaspoon Salt
1 Tablespoon Cashews

Ingredients - Gnocchi

4oz Gnocchi, Frozen
2 Tablespoons Salt

Steps

1. Separate egg yolk from egg white. Add lemon Juice.
2. Melt butter until pipping hot.
3. Temper egg yolk and lemon juice with butter. Cook over double boiler stirring frequently.
4. Once thick, add heavy cream. Continue to thicken to desired consistency
5. Set hollandaise sauce aside.
6. In food processor, combine basil, olive oil and nuts. Process until it reaches a smooth consistency.
7. Add sun-dried tomatoes and salt. Continue to process for two additional seconds, no more.
8. Cook salmon in a cast iron skillet lightly oiled with olive oil. Salt and pepper to taste.
9. Boil water for gnocchi, about 3 cups. Add enough salt to make water taste like sea watter (about 2 tablespoons). Cook frozen gnocchi for 3 minutes, no longer. Don't overcook.
10. Mix pesto with gnocchi.
11. Top salmon with hollandaise sauce.
12. Serve.