Lemon-Infused Poached Salmon with Velvety Hollandaise

Recipe Collection: Dinner

Lemon-Infused Poached Salmon with Velvety Hollandaise is a dish that elevates your dining experience with its tender salmon fillets enhanced by a bright lemon flavor, perfectly complemented by a rich hollandaise sauce. Ideal for French cuisine lovers, this recipe is versatile enough for elegant dinners or special occasions. Pair it with boiled sweet potatoes and broccoli for a wholesome meal.

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Overview

This elegant dish features tender poached salmon fillets bathed in a rich and creamy hollandaise sauce. The zesty lemon flavor enhances the delicate taste of the salmon, making it a perfect choice for a sophisticated dinner. Serve it with boiled sweet potatoes and broccoli for a complete meal.

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 Large 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, pour a few inches of water into a saucepan and bring to a boil over high heat. Turn heat to medium-high and maintain a gentle boil. 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. Begin whisking in the butter, a cube at a time, until it melts and incorporates into the hollandaise sauce. 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!

Enjoy your Lemon-Infused Poached Salmon with Velvety Hollandaise!