Poached Salmon with Hollandaise Sauce
Poached Salmon with Hollandaise Sauce requires about 25 minutes from start to finish. This recipe serves 2. Watching your figure? This gluten free, primal, fodmap friendly, and pescatarian recipe has 3632 calories, 118g of protein, and 351g of fat per serving. Head to the store and pick up olive oil, salmon fillets, olive oil, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as a main course.
Instructions
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.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Tyler Winery Santa Barbara County Chardonnay
2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.