Poached Salmon with Hollandaise Sauce Recipe
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Poached Salmon with Hollandaise Sauce

By: luna  
"Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli."

Rating: This weblink has been rated 8 times with an average star rating of 4.8 Read Reviews (6)

Rate/Review | 551 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 (6 ounce) skinless, boneless salmon fillets
  •  
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 cup butter, cut into small pieces
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh chives

Directions

  1. Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
  2. Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
  3. Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
  4. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
  5. To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1270 | Total Fat: 123.7g | Cholesterol: 650mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2007 by MAGGIE MCGUIRE 
Excellent recipe, Luna! I followed it to the letter, resulting in perfectly moist and tender... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2009 by Nobody'sGirl Supporting Member (Click to learn more about Supporting Membership)
Interesting! I've never had hollandaise before, let alone made it from scratch, but this was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2007 by Brigitte 
This is a wonderful recipe, have made it several times now, bought a steamer pot for the fish... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by CraZee A 
I really enjoyed this, thank you Luna! I was going to be lazy and not make the hollandaise... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2007 by Steph 
Really yummy, however, my sauce was really liquidy, since I read lots of comments about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by Reenaye 
Delicious and so easy. I love hollandaise sauce. I served it over a bed of home fries, with... MORE

 
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