Herbed Salmon with Hollandaise Sauce
Try this Herbed salmon with hollandaise sauce recipe, or contribute your own.
Try this Herbed salmon with hollandaise sauce recipe, or contribute your own.
- Carbohydrate 1.85023718756319 g
- Cholesterol 388.247500155467 mg
- Fat 77.6799075593778 g
- Fiber 0.0826703132822754 g
- Protein 43.0234115631244 g
- Saturated Fat 36.6422809747445 g
- Serving Size 1 1 Serving (289g)
- Sodium 595.604203541695 mg
- Sugar 1.76756687428092 g
- Trans Fat 8.77706667600086 g
- Calories 878 calories
Step-by-step
- preheat broiler, to medium if this is a option on your stove. Rinse fish filets, then season with salt and pepper. Combine olive oil with dill and chives, then brush over filets. I place aluminum foil on baking sheet then put a cooling rack (for cookies to cool) on top of the prepared baking sheet. Place the fish on top the cooling rack - i find this helps to cook it evenly and it won't stick. Place in the oven for 6-8 minutes, turning once - if no skin on; brushing with more oil and herbs.
- meanwhile, to make hollandaise sauce, put egg yolks in a heatproof bowl over a pan of boiling water. Add the water and season with salt and pepper. Lower the heat and simmer, whisking constantly, until mixture begins to thicken. Whisk in the butter, cube by cube, until the mixture is thick and shiny. Whisk in the lemon juice, then remove from heat.
- remove fish from broiler and transfer to plate. Pour over the sauce and garnish with chopped chives.
The Temperature Threshold for Hollandaise
Egg yolks curdle at 149 degrees Fahrenheit. Place your heatproof bowl over simmering water rather than a rolling boil to prevent immediate scrambling. Whisk constantly to incorporate air and regulate the thermal transfer from the pan below. Butter added too quickly will break the emulsion, leaving an oily separation instead of a glossy sauce. Incorporate chilled butter cubes one at a time, allowing each piece to fully emulsify before adding the next. Remove the bowl from the heat source immediately upon achieving a thick and shiny consistency.
Elevating the Broiler Technique
Broiling salmon demands aggressive heat control to cook the thickest part of the fillet without drying out the edges. Position an oven-safe cooling rack on top of an aluminum-lined baking sheet to elevate the fish. This setup allows ambient heat to circulate beneath the salmon, ensuring even heat distribution without sticking. Brush the fillets with an olive oil mixture infused with fresh dill and chives before applying direct heat. Cook for six to eight minutes total, turning skinless fillets halfway through to develop a mild char.
The Impact of Fresh versus Preserved Components
Dried herbs lack the volatile oils required to cut through rich sauces like hollandaise. Fresh dill and chives introduce pungent green notes that balance the heavy dairy profile. Bottled lemon juice contains stabilizing acids and preservatives that impart a metallic bitterness to the sauce. Squeeze fresh fruit to yield about one quarter cup of juice for vibrant acidity. Zest the lemon beforehand if you want additional aromatic compounds without altering the liquid volume.
