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My review
Poached Salmon with Hollandaise Sauce
16
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."
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Ingredients
25 m servings 1270Original recipe yields 2 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 2840 Ratings
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Most helpful positive review
4/9/2010
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
4/2/2011
The salmon was good but the hollandaise was for . Probably didn't make it right but still sucked.
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4/9/2010
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...
5/6/2009
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...
3/29/2007
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.
3/20/2012
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...
1/23/2011
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...
5/8/2007
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...
3/3/2011
This was great! The fish was cooked nice and the hollandaise was delicious!
2/19/2010
Amazing! One of the top 5 things I've ever made and was even able to pull off the pretty presentation. I definetly will make again for company.