Salmon with Hollandaise Sauce
We get super-excited when salmon goes on sale and we can make one of our favorite fish dinners – Salmon with Hollandaise Sauce!
Who doesn’t love creamy and flavorful Hollandaise Sauce served over … well, just about anything. If you have trouble getting your family members to eat fish, try this recipe and see if they don’t fall in love.
Salmon is a mild fish that doesn’t have a heavy “fishy” taste that most kids complain about. Plus, if you make these yummy ranch potatoes, they can drizzle some sauce over those as well.
Delicious Salmon with Hollandaise Sauce
- 4 (6 oz.) salmon fillets
- 1 tablespoon extra virgin olive oil
- salt and black pepper, to taste
- 1/2 lemon
- 3 egg yolks
- 1-1/2 tablespoons lemon juice
- 1/8 teaspoon salt
- 6 tablespoons butter
- 1 tablespoon drive chives
Preheat oven to 400°F and spray a baking sheet with nonstick spray. Place the salmon filets on the prepared baking sheet and squeeze the fresh lemon juice over the fish. Brush fish with olive oil and salt and pepper to taste.
Place the baking sheet in the oven to roast for 12-15 minutes, or just until the salmon flakes easily. Do not overcook.
Right before the salmon is ready to come out of the oven, add the egg yolks, lemon juice, salt, and cayenne pepper to a high-speed blender and melt the butter in a small saucepan or in the microwave until it is completely liquid and bubbling.
Blend the eggs yolks, lemon juice, and seasonings for several seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. (Once the butter has been added to the blender, the mixture should quickly develop a smooth, creamy consistency. It if is too thick, add a tablespoon of warm water and blend for another couple of seconds).
Taste the sauce and add additional lemon juice, salt, or cayenne pepper, as desired. Pour the sauce into a serving container and set it in lukewarm water until ready to use. (Avoid overly hot water as it will cause the eggs to solidify).
When the cook time is complete, remove the salmon from the oven and serve immediately with roasted asparagus, broccoli, or your choice of sides. Drizzle some warm hollandaise sauce on top, along with the fresh chives right before serving. Enjoy!
Sauce Tips – Traditional cooking methods for Hollandaise Sauce involve “cooking” the eggs over very low heat using a double boiler before whisking in the butter. With the blender method that we use, it is important to start with very warm, melted butter (it should be bubbling, but not scorched). The stovetop method of melting the butter will give better control in terms of achieving warm and bubbling results without overdoing it.
You can use fresh chives instead of dried chives for this recipe just double the amount listed in the recipe. We love fresh herbs but sometimes they aren’t available to use at certain times of the year. A great way to always have the basic fresh herbs on hand is to grow your own!
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