poached salmon with hollandaise sauce

Name: Poached Salmon with Hollandaise Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: French
Ingredients: 3 cup(s) water; 1 teaspoon(s) salt; 4 black peppercorns (i use multicolored and crush them slightly to release more flavor); 3 slice(s) lemon; 3 sprig(s) parsley; 1 small onion, sliced; 1 bay leaf; 2 pound(s) salmon steaks (or salmon filets); ## HOLLANDAISE SAUCE:; 3 large egg yolks; 1 tablespoon(s) lemon juice; 1/2 cup(s) butter,cold (do not use margarine)

(3 RATINGS)

5 Pinches 2 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Sep 13, 2020

Everyone needs an easy, simple and elegant meal that provides great flavor and makes a wonderful presentation to impress your guests. Poached salmon is a great way to feed a crowd. And......you can serve it hot in cold weather.....and cold in warmer weather. Either way.......it's delicious.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

3 cups water
1 teaspoon salt
4 black peppercorns (i use multicolored and crush them slightly to release more flavor)
3 slices lemon
3 sprigs parsley
1 small onion, sliced
1 bay leaf
2 pounds salmon steaks (or salmon filets)
HOLLANDAISE SAUCE:
3 large egg yolks
1 tablespoon lemon juice
1/2 cup butter,cold (do not use margarine)

How To Make poached salmon with hollandaise sauce

Step 1

Prepare the Hollandaise Sauce (directions below).

Step 2

Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet or fish poacher, then reduce the heat.
Step 3

Cover and simmer 5 minutes.
Step 4

Place the salmon steaks (or fillets) in the skillet, adding water if necessary to cover the steaks.
Step 5

Heat to boiling and then reduce the heat.
Step 6

Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork.
Step 7

Serve with the Hollandaise Sauce.
Step 8

HOLLANDAISE SAUCE: Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan.
Step 9

Add 1/4 cup of the butter and stir constantly over very low heat until the butter is melted.
Step 10

Add the remaining butter. Continue stirring vigorously until the butter is melted and the sauce is thickened. (Be sure the butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling.)
Step 11

Serve hot or at room temperature.
Step 12

Cover and refrigerate any remaining sauce. To reheat, stir in a small amount of hot water.
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