Poached Salmon with Hollandaise Sauce

Poached Salmon with Hollandaise Sauce

25
luna 14

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

25 m servings 1270 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1270 kcal
  • 64%
  • Fat:
  • 123.7 g
  • 190%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 650 mg
  • 217%
  • Sodium:
  • 1153 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

25
  1. 34 Ratings

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Most helpful positive review

I was getting tired of the quick Hollandaise sauce I've been making. If there is one thing I have learned about cooking it's that taking the time to do things the right way is almost certainly t...

Most helpful critical review

The salmon was good but the hollandaise was for . Probably didn't make it right but still sucked.

I was getting tired of the quick Hollandaise sauce I've been making. If there is one thing I have learned about cooking it's that taking the time to do things the right way is almost certainly t...

Interesting! I've never had hollandaise before, let alone made it from scratch, but this was pretty darn tasty. I -do- suggest unsalted butter. I started off with 1/2 cup of salted and it was he...

Excellent recipe, Luna! I followed it to the letter, resulting in perfectly moist and tender fish and deliciously creamy hollandaise sauce with a hint of lemon. Thanks for sharing.

Sooo good, and I don't even like salmon. Had some and needed to use it up though, and I love Hollandaise. I used unsalted butter and then salted to taste. I used realemon concentrate, where 1 ts...

This is a wonderful recipe, have made it several times now, bought a steamer pot for the fish since we usually make this for company and therefore buy a long piece of the salmon and my cooktop h...

My wife liked the fish but LOVED the hollandaise sauce. Prepared and served as written (not a big fish eater, so there was no taste testing), she found the salmon a bit under-seasoned. The holla...

This was great! The fish was cooked nice and the hollandaise was delicious!

Use stick blender instead of wisk! Save your wrists! LOVE IT

This was so good! I thought it may be difficult but everything came together great for me. I served it with rice and asparagus. Thanks for a new salmon recipe for the rotation Luna!