Poached Salmon With Hollandaise Sauce Food
POACHED SALMON RECIPE
Poached salmon is wonderfully moist and delicate. Poach it in white wine or simply in water, then serve it warm with hollandaise sauce or cold with tartar sauce.
Provided by Vered DeLeeuw
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Pour the wine into a 12-inch lidded skillet. Bring to a simmer over medium heat.
- Place the dill weed in the skillet, reserving a few sprigs for garnish. Place the salmon fillets on top of the dill, skin side down. Sprinkle the salmon with kosher salt, black pepper, and garlic powder.
- Cover the pan tightly with the lid (or with foil).
- Poach the salmon until no longer raw in the thickest part, 5-10 minutes, depending on its thickness. It should reach an internal temperature of 145°F.
- Serve the salmon immediately (with hollandaise sauce if you wish), or chill for at least 2 hours and serve cold, with mayonnaise or tartar sauce.
Nutrition Facts : Calories 285 kcal, Protein 32 g, Fat 14 g, SaturatedFat 2 g, Sodium 360 mg, ServingSize 1 fillet
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
EGGS BENEDICT WITH SMOKED SALMON & CHIVES
Get your poaching technique honed and serve up this brunch classic - it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Time 35m
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium
GRILLED SALMON WITH BASIL AND HOLLANDAISE SAUCE
This sounds so good! Recipe calls for packaged hollandaise sauce, if you're not into packaged, try making your own hollandaise. I thought the ease of the prepackaged made this dish quick and easy.
Provided by BakinBaby
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill.
- Combine olive oil, rosemary, lemon peel and seasoning salt in small bowl, rub mixture onto both sides of salmon steaks.
- Lighly oil the grill, place salmon on grill at medium heat setting; cook 5 min.,turn and continue cooking 5 minute more, or until fish flakes easily. Baste salmon with olive oil mixture while cooking.
- While cooking salmon, prepare hollandaise sauce according to package directions.
- Remove salmon to individual serving plates, spoon Hollandaise sauce over top and sprinkle with fresh basil, garnish with lemon wedges.
POACHED SALMON WITH HOLLANDAISE SAUCE
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.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 30m
Number Of Ingredients 12
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.
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories French Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
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POACHED SALMON WITH NO-FAIL HOLLANDAISE - FOOD & WINE
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- Bring a pot of water to a boil. Arrange the salmon fillets in a deep skillet in a single layer. Add the wine, celery, onion, bay leaf and peppercorns and enough of the boiling water to fully cover the salmon. Cook over moderate heat at a bare simmer until the salmon is just firm, about 10 minutes. Transfer the salmon to a platter and pat dry. Sprinkle lightly with salt.
- In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water, lemon juice, mustard, chopped tarragon and cayenne until slightly thickened, about 2 minutes. Gradually add the butter, whisking constantly until fully incorporated, about 5 minutes. If the sauce is too thick, whisk in warm water, 1 teaspoon at a time, until the sauce is just pourable. Season with salt.
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- Heat oven to 180C/160C fan/gas 4. Clarify the butter for the hollandaise by melting it in a small saucepan over a low heat. Spoon off any white froth that comes to the surface, then carefully pour the melted butter into a jug, leaving behind any milky solids at the bottom of the pan.
- To make a reduction for the hollandaise, gently simmer the wine and vinegar in a small saucepan until reduced to a glaze (it should be around 1-2 tsp), then pour in the double cream and briefly whisk with a balloon whisk. Tip the cream into a small heatproof bowl. Bring two large saucepans of water to a simmer (one for the hollandaise, the other to poach the eggs). Whisk in the egg yolks, then set the bowl over one of the pans of simmering water, making sure the water doesn’t come in contact with the bottom of the bowl. Keep whisking for 2-3 mins until thick and aerated. Ladle the clarified butter into the bowl, whisking as you pour. If your mixture looks a bit greasy, or is thickening too much, add a splash of water. Once all the butter has been incorporated, add the chives, mustard and lemon juice, and keep warm.
- Put the salmon on a baking tray in the oven to gently warm through while you poach the eggs. Add a splash of vinegar to the pan of simmering water, give a little swirl, crack the eggs into a cup, then tip into the water, one at a time. Poach the eggs for 3-4 mins. Lift them from the water with a slotted spoon, drain on kitchen paper and season.
- To serve, dress the watercress in a little rapeseed oil and put on each half of the toasted muffin. Flake over the warm salmon. Lay the poached eggs on top, then spoon over the hollandaise sauce (add a splash of water if it’s thickened).
POACHED SALMON WITH CAPERS AND ... - HOW TO FEED A LOON
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- Make poached eggs and keep them warm and not hot, in a bath of warm water 3. Gather and portion smoked salmon, by making bundles of salmon ready to be put on top of latkes. 4. Wilt spinach or chard and keep warm. 5. Make hollandaise and keep warm. Poached Eggs: 1. Heat a medium skillet with water over medium heat. Add vinegar. 2. When water begins to simmer, add eggs, gently and toward the side of the pan.
- Swirl the water very gently to coax the white over the yolk. Cover and turn off the heat The eggs are finished when the white is solid but the yolk is still liquid, in 5 minutes. Transfer eggs to a shallow pan with warm water. The eggs can be held for hours. Spinach: 1. Heat butter in a sauté pan until melted. Add shallots and sauté until soft and beginning to brown. 2. Add spinach or chard and sauté until just wilted. Season with salt and pepper. Brown Butter Hollandaise Sauce: 1. Melt butter in a small saucepan and continue cooking until it is nut brown and very fragrant, about 8 to 12 minutes. 2. While butter is browning, add egg yolks into blender and add lemon juice, cayenne, salt, and pepper. Give the motor several pulses to break up egg yolks. 3. While butter is hot and with the motor running on high, pour in a steady stream of butter until you hear the motor “catch”. This will happen when the ingredients become a thick sauce instead of a liquid. Try to leave milk solids behind
- Keep sauce warm, but not too hot or it will break. You can transfer it to a bowl that is set into a larger bowl of warm water. Assembly: 1. Place a hot latke on a serving platter or plate. 2. Place a layer of wilted spinach on top of latke. 3. Top spinach with smoked salmon. 4. Top salmon with poached egg and ladle luscious brown butter hollandaise over the egg.
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- Place the salmon in a saucepan and just cover with cold water. Cut three slices off the lemon (keep half the lemon) and add those, along with the star anise, herbs and peppercorns to the pan.
- Place over a medium heat and bring to a simmer. As soon as bubbles start breaking on the surface of the water, turn off the heat. Leave to stand for five minutes before carefully removing the salmon fillets from their poaching water and drain on absorbent kitchen paper.
- To make the hollandaise, heat the butter until it has warmed to a liquid and is warm to the touch. Put the egg yolks into a heatproof bowl with the juice of half a lemon and white wine vinegar.
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ANDREW ZIMMERN COOKS: POACHED SALMON WITH HOLLANDAISE SAUCE
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WILD SALMON WITH ASPARAGUS AND HOLLANDAISE SAUCE RECIPE ...
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POACHED ATLANTIC SALMON WITH HOLLANDAISE SAUCE RECIPE ...
2. Place salmon cutlets in single layer in simmering stock. Poach fish gently for about 7 minutes or until fish is just cooked. 3. Remove from pan; drain on paper towels. Cover fish with foil to keep warm. 4. To make Hollandaise Sauce: Place egg yolks in food processor; process for 10 seconds. With motor running pour hot and bubbling butter in ...
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POACHED SALMON WITH HOLLANDAISE SAUCE | RECIPE | POACHED ...
May 4, 2014 - Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
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4.6/5 (46)Estimated Reading Time 2 minsServings 2Total Time 25 mins
From pinterest.com
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POACHED SALMON WITH HOLLANDAISE SAUCE RECIPE
Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork. Serve with the Hollandaise Sauce. HOLLANDAISE SAUCE: Stir the egg yolks and lemon juice vigorously in a 1½-quart saucepan.
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POACHED SALMON WITH NO-FAIL HOLLANDAISE – ANDREW ZIMMERN
Cook over moderate heat at a bare simmer until the salmon is just firm, about 10 minutes. Transfer the salmon to a platter and pat dry. Sprinkle lightly with salt. Meanwhile, make the hollandaise. In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water, lemon juice, mustard, chopped tarragon and cayenne until ...
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Estimated Reading Time 2 mins
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IKEN COOK: POACHED SALMON WITH HOLLANDAISE SAUCE
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From ikencook.blogspot.com
Estimated Reading Time 2 mins
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Estimated Reading Time 2 mins
SALMON WITH HOLLANDAISE - ALL INFORMATION ABOUT HEALTHY ...
Poached Salmon with Hollandaise Sauce Recipe | Allrecipes tip www.allrecipes.com. Proceed making the Hollandaise sauce while the salmon is poaching. Step 3. 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 ...
From therecipes.info
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POACHED SALMON WITH HOLLANDAISE SAUCE - RECIPE FLOW
Poached Salmon With Hollandaise Sauce. Food Ingredients: 3 cups Water 1 teaspoon Salt 4 Black Peppercorns 3 Lemon Slices 3 Parsley Sprigs 1 Onion, Sm, Sliced 1 Bay Leaf 2 pounds Salmon Steaks, * 3 Egg Yolks, Lg 1 tablespoon Lemon Juice 1/2 cup Butter, Firm, ** Recipe preparation: 1 * Get four salmon steaks about 1 inch thick. 2 ** DO NOT use margarine in this …
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POACHED SALMON RECIPE WHITE WINE : OPTIMAL RESOLUTION LIST ...
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9 POACHED SALMON IDEAS | POACHED SALMON, SALMON, FOOD
See more ideas about poached salmon, salmon, food. Sep 29, 2016 - Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from other 'moist heat' cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 …
From pinterest.ca
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SALMON WITH HOLLANDAISE SAUCE RECIPE - ALL INFORMATION ...
Poached Salmon with Hollandaise Sauce Recipe | Allrecipes hot www.allrecipes.com. Proceed making the Hollandaise sauce while the salmon is poaching. Step 3. 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.
From therecipes.info
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BAKED SALMON WITH HOLLANDAISE RECIPES
Lighly oil the grill, place salmon on grill at medium heat setting; cook 5 min.,turn and continue cooking 5 minute more, or until fish flakes easily. Baste salmon with olive oil mixture while cooking. While cooking salmon, prepare hollandaise sauce according to package directions.
From tfrecipes.com
From tfrecipes.com
SEARCH PAGE - FOOD NETWORK
For the poached salmon:1) Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep frying pan and bring to a simmer. 2) Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the pan and si . Prep Time. 10 mins. Cook Time. 8 mins. Serves. 6. Tenderstem Broccoli and Salmon Parcels With Spicy Moroccan Butter …
From foodnetwork.co.uk
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SEARCH PAGE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
For the hollandaise sauce: 1) Beat the egg yolk; place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from th . Prep Time. 15 mins. Cook Time. 20 mins. Serves. 12. Mexican Poached Eggs. Medium. Preheat oven to 190°C. Roast the …
From foodnetwork.co.uk
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WHAT FOOD GOES WITH HOLLANDAISE SAUCE?
McCormick Gluten-Free Low Sodium Hollandaise Sauce Mix 56 g Same great flavour as McCormick Gourmet Hollandaise Sauce Mix, made with 25% less salt and Gluten-Free certified. Expertly blended with premium McCormick Gourmet spices and contains no artificial colours or flavours.. Can Bernaise sauce be made ahead of time? The classic …
From topcookingstories.com
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OVEN-POACHED SALMON WITH BLENDER HOLLANDAISE | LACTANTIA
Season with remaining salt and cayenne (if sauce is too thick, add 1 tbsp/15 mL warm water for desired consistency). Spoon Hollandaise sauce over salmon; sprinkle with remaining dill, parsley, chives and capers. Tip. To make ahead, store Hollandaise sauce in a warm spot (i.e., beside the stovetop), and use within the hour.
From lactantia.ca
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POACHED SALMON WITH HOLLANDAISE SAUCE | HOLLANDAISE SAUCE ...
May 4, 2014 - Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
From pinterest.ca
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POACHED SALMON WITH HOLLANDAISE SAUCE RECIPES
This poached salmon with capers and hollandaise sauce is healthy and unbelievably delicious, too. The salmon is perfectly poached within minutes and the super easy No Fuss Hollandaise Sauce comes together in about 4 minutes, too. Cut salmon into fillets, approx. 1 to 2 inches wide and liberally salt and peppers.
From tfrecipes.com
From tfrecipes.com
POACHED SALMON WITH HOLLANDAISE SAUCE - RECIPE ...
tastycraze.com»Recipes»Fish»Fish Sauce»Poached Salmon with Hollandaise Sauce. Recipe Photos 6 Cooked Rating Comments Similar 24 Recipes of the day 32. Poached Salmon with Hollandaise Sauce. Nadia Galinova. Novice. 4k 67 226. Image: Yordanka Kovacheva. 1 / 6. 26/01/2022. Stats. Favorites. Cook. Add. Report. Preparation 10 min. …
From tastycraze.com
From tastycraze.com
POACHED SALMON WITH HOLLANDAISE SAUCE - FRENCH
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 …
From worldrecipes.org
From worldrecipes.org
POACHED SALMON WITH HOLLANDAISE SAUCE | RECIPE | FOOD ...
Oct 25, 2012 - Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
From pinterest.com
From pinterest.com
POACHED EGGS, SMOKED SALMON WITH HOLLANDAISE SAUCE - EGGZI
Poached Eggs, Smoked Salmon with Hollandaise Sauce. Home; Poached Eggs, Smoked Salmon with Hollandaise Sauce; Back to recipes. Recipe Ingredients. White win vinegar (1/4 cup) 2g fresh black pepper (1/2 teaspoon) 72g Eggzi Egg yolks (4 yolks) 400g clarified butter; 2ml lemon juice; Salt to taste; This is one of the classic French sauces. Everybody knows this …
From eggzi.com.au
From eggzi.com.au
HOLLANDAISE SALMON RECIPES | RECIPEBRIDGE RECIPE SEARCH
69 Hollandaise Salmon Recipes From 31 Recipe Websites. View: tile; list; Salmon With Hollandaise Sauce Recipe. Salmon with Hollandaise Sauce Recipe. This is hollandaise-cheat sauce my w ... View Recipe. Login to Save. Salmon Encroute With Dill Hollandaise And A French ... First cook the salmon. Place the salmon in a fish kettle with the lemon sli ... View …
From recipebridge.com
From recipebridge.com
POACHED SALMON WITH HOLLANDAISE SAUCE RECIPE - COOKEATSHARE
Prepare the Hollandaise Sauce. Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then reduce the heat. Cover and simmer 5 min. Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 min or possibly till the fish flakes easily with …
From cookeatshare.com
From cookeatshare.com
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