Warm Poached Salmon and Never-Fail Hollandaise

Gently poached salmon served with tender new potatoes, asparagus, and a foolproof blender hollandaise sauce.

Healthy Main Course Salmon Asparagus Hollandaise

Estimated Nutrition

Calories

885.7

kcal / serving

3542.8 kcal total

Carbs

36.4g

per serving

145.6 g total

Fat

60.5g

per serving

242.1 g total

Protein

48.9g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tbsp

Dijon Mustard

null

Dairy

150

Salted Butter

null

piece

Egg Yolks

free-range

Fruits

0.5

piece

Lemon

juice only

Liquids

250

White Wine

null

500

Water

or fish stock

NutsSeeds

piece

Bay Leaves

null

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

bunch

Mint

fresh sprigs

Seafood

piece

Salmon Fillets

200g each

Vegetables

400

Onions

peeled and finely chopped

700

New Potatoes

scrubbed, Jersey Royals preferred

piece

Asparagus Spears

woody ends trimmed

Method

Combine wine, onions, bay leaves, stock, salt, and pepper in a pan and heat for 20 minutes without simmering.

Boil the potatoes with salt and mint in a separate pan for 20-25 minutes until tender.

Add salmon fillets skin-side down to the poaching liquid, cover with foil, and poach on low heat for 10 minutes.

Add asparagus to the poaching liquid, cover, and poach for another 5 minutes until tender.

Heat the butter in a pan over medium heat until foaming vigorously.

Blend egg yolks, mustard, and lemon juice in a food processor until pale.

Slowly pour the hot butter into the running food processor until the sauce thickens.

Season the hollandaise sauce with salt and pepper in a bowl.

Serve the salmon with potatoes and asparagus and drizzle with the hollandaise sauce.