Lemon-Infused Salmon with Silky Hollandaise

Recipe Collection: Dinner

Lemon-Infused Salmon with Silky Hollandaise brings a touch of elegance to your dining experience. This pescatarian French dish combines tender poached salmon with a luscious hollandaise sauce. The bright lemon juice enhances the fish's natural flavors, while fresh chives add a touch of sophistication. Perfect for a romantic dinner or a special occasion, this versatile recipe pairs beautifully with steamed vegetables or a light salad.

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Overview

This elegant dish features tender poached salmon fillets bathed in a rich, creamy hollandaise sauce. The fresh lemon juice adds a zesty brightness, while the chives provide a fresh garnish. Perfect for a sophisticated dinner, this recipe is sure to impress with its delicate flavors and smooth texture.

Diet Type

Pescatarian

Allergies

Eggs, Dairy, Fish

Cuisine

French

Serving Size: 2

Cooking Time: 25 minutes

Ingredients

• 3 Tablespoons fresh lemon juice
• 1 Tablespoon olive oil
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 6 Ounces skinless, boneless salmon fillets
• 3 Egg yolks
• 1 Tablespoon hot water
• 1 Cup butter, divided
• 2 Tablespoons fresh lemon juice
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 Tablespoons fresh chives, minced

Steps

1. Find a high-sided pan large enough to accommodate both salmon fillets side-by-side. Pour 3 tablespoons of lemon juice and 1 tablespoon of olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
2. Place the pan over medium-high heat until the water is hot and steaming, but not simmering (165°F/75°C). Reduce heat if needed. Poach until the salmon turns opaque and is firm to the touch, or reaches an internal temperature of 140°F (60°C).
3. While the salmon is poaching, prepare the hollandaise sauce. Pour a few inches of water into a saucepan and bring to a boil over high heat, then reduce to medium-high. Place the egg yolks in a metal bowl and whisk in 1 tablespoon of 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.
4. Once the yolks have thickened, begin whisking in the butter, a cube at a time, until it melts and incorporates into the sauce. Wait for each cube to melt before adding the next. Once all the butter is incorporated, remove from heat, whisk in 2 tablespoons of lemon juice, and season 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 minced chives. Enjoy your Lemon-Infused Salmon with Velvety Hollandaise!

Enjoy your Lemon-Infused Salmon with Silky Hollandaise!