Seared Salmon with Quick Hollandaise Sauce

Serves: 1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried oregano
1 tbsp mild paprika
1 tsp garlic powder
2 tsp cumin seeds
1 tbsp sea salt
4 salmon fillets, skin removed
1 tbsp vegetable oil
150g / 5 oz baby spinach

To the quick hollandaise sauce
3 egg yolks
200g / 7 oz butter
1 tbsp lemon juice pepper

Combine the dried herbs, paprika, garlic powder, cumin seeds and sea salt in a small grinder and process until smooth. Alternatively, grind by hand using a pestle in a mortar. Rub 1 tablespoon of the mixture into the top of each of the salmon fillets.

Heat the oil in a large frying pan and cook the salmon, spice-side down, for 2-3 minutes, or until golden brown. Turn over and continue cooking until the salmon is cooked to your liking. Do not overcook or the salmon will be dry.

To make the hollandaise sauce, place the egg yolks in a blender or food processor. Melt the butter in a small saucepan until bubbling. With the motor running, gradually add the hot butter in a steady stream until the sauce is thick and creamy. Add the lemon juice, and a little warm water if the sauce is too thick, then season with pepper. Remove from the blender or food processor and keep warm.

Divide the baby spinach equally between 4 plates, place the cooked salmon on top, and spoon over the sauce. Serve immediately.