SALMON WITH TANGERINE-LEMON HOLLANDAISE SAUCE
You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly.
- Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
- Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide). Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered and refrigerated 3 hours).
- Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness, about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds. Serve remaining sauce on the side.
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Lyn Londo
[email protected]I found this recipe to be a bit bland. I think I'll add some more spices next time.
Faustina Oconnell
[email protected]This recipe was a bit too complicated for my liking. I think I'll stick to simpler salmon recipes in the future.
Sangita regmi
[email protected]I loved the combination of flavors in this dish. The salmon was flaky and moist, the sauce was creamy and tangy, and the asparagus was perfectly cooked. I will definitely be making this recipe again.
Precious Mmesoma
[email protected]This recipe was easy to follow and the results were delicious! I will definitely be making this recipe again.
Hazrat Mohammadi
[email protected]Overall, this was a good recipe. The salmon was cooked perfectly and the sauce was tasty. I'll definitely be making this recipe again.
Mj Fish
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
Oladele adekunle
[email protected]The sauce was a bit too rich for my taste, but the salmon was cooked perfectly. I'll try using a lighter sauce next time.
mustafe Ibrahin
[email protected]This recipe was a bit too complicated for my liking. I think I'll stick to simpler salmon recipes in the future.
Technical Afzal
[email protected]I found the sauce to be a bit too tangy for my taste, but the salmon was cooked perfectly. I'll try using less lemon juice next time.
Amanda Knox
[email protected]The salmon was a bit overcooked for my taste, but the sauce was delicious. I'll try cooking the salmon for a shorter amount of time next time.
Indra Prasad Ghimire
[email protected]This was my first time making salmon and it turned out great! The sauce was especially good. I will definitely be making this recipe again.
LaJuan Bernardini
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the salmon and the sauce. I even got a few requests for the recipe. Thanks for sharing!
Arshad ullah
[email protected]This recipe was easy to follow and the results were fantastic! The salmon was cooked perfectly and the sauce was delicious. I served it with roasted vegetables and it was a hit with my family.
Niks Supa supa boi
[email protected]I was a bit skeptical about the tangerine-lemon hollandaise sauce, but it turned out to be amazing! It was creamy and tangy, and it really brought out the flavor of the salmon. I'll definitely be using this sauce again.
Guadalupe Romero
[email protected]This salmon dish was an absolute delight! The tangerine-lemon hollandaise sauce was the perfect complement to the flaky salmon, and the asparagus and potatoes were cooked to perfection. I will definitely be making this recipe again.