Best 4 Poached Salmon With Hollandaise Sauce Recipes

EASY POACHED SALMON

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE

Steps:

• Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.
• Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.
• Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.

POACHED SALMON WITH HOLLANDAISE SAUCE

Steps:

• 1. Prepare the Hollandaise Sauce (directions below).
• 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.
• 3. Cover and simmer 5 minutes.
• 4. Place the salmon steaks (or fillets) in the skillet, adding water if necessary to cover the steaks.
• 5. Heat to boiling and then reduce the heat.
• 6. Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork.
• 7. Serve with the Hollandaise Sauce.
• 8. HOLLANDAISE SAUCE: Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan.
• 9. Add 1/4 cup of the butter and stir constantly over very low heat until the butter is melted.
• 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.)
• 11. Serve hot or at room temperature.
• 12. Cover and refrigerate any remaining sauce. To reheat, stir in a small amount of hot water.

SALMON WITH TARRAGON HOLLANDAISE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
• Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
• Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.