Poached Salmon with Hollandaise Sauce

Ingredients

• Salmon fillets (4 (6-ounce) fillets)
• Water (2 cups)
• White wine (1 cup)
• Lemon (1, sliced)
• Fresh dill (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)
• Egg yolks (3)
• Lemon juice (1 tablespoon)
• Unsalted butter (1/2 cup, melted)

Instructions

1. In a large skillet, combine the water, white wine, and sliced lemon. Bring to a gentle simmer over medium heat.
2. Carefully place the salmon fillets into the simmering liquid. Cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the liquid and set aside.
3. While the salmon is poaching, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
4. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. This will create a double boiler effect.
5. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and becomes creamy. Be careful not to cook the egg yolks too quickly to avoid scrambling.
6. Season the hollandaise sauce with salt and pepper to taste.
7. Transfer the poached salmon to serving plates. Generously spoon the hollandaise sauce over the top of each fillet.
8. Garnish with fresh dill and serve immediately. Enjoy this luxurious dish paired with steamed asparagus or a light salad.