Teresa's Recipes
Poached Salmon with Hollandaise Sauce
Indulge in the elegance of poached salmon, a classic dish that marries delicate fish with a luscious, creamy hollandaise sauce. This dish not only tantalizes your taste buds but also embodies the sophistication of French cuisine, making it a perfect centerpiece for any special occasion. The salmon, rich in omega-3 fatty acids, is gently poached to preserve its moisture and flavor, while the hollandaise sauce, with its buttery and tangy notes, elevates the dish to a gourmet experience.
Ingredients
- 4 (6-ounce) fillets Salmon fillets
- 2 cups Water
- 1 cup White wine
- 1, sliced Lemon
- 2 tablespoons, chopped (for garnish) Fresh dill
- to taste Salt
- to taste Pepper
- 3 Egg yolks
- 1 tablespoon Lemon juice
- 1/2 cup, melted Unsalted butter
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 420
- Fat: 30g
- Carbs: 2g
- Protein: 36g
- Sodium: 150mg
- Sugar: 1g
Instructions
- In a large skillet, combine the water, white wine, and sliced lemon. Bring to a gentle simmer over medium heat.
- 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.
- While the salmon is poaching, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
- 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.
- 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.
- Season the hollandaise sauce with salt and pepper to taste.
- Transfer the poached salmon to serving plates. Generously spoon the hollandaise sauce over the top of each fillet.
- Garnish with fresh dill and serve immediately. Enjoy this luxurious dish paired with steamed asparagus or a light salad.
Tips
- For added flavor, you can infuse the poaching liquid with herbs like thyme or bay leaves.
- If you prefer a lighter sauce, consider adding a splash of water or lemon juice to the hollandaise.
- This dish pairs beautifully with a crisp white wine such as Sauvignon Blanc or Chardonnay.