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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tori Vollmer
v-tori@yahoo.comThis recipe is a great way to use up leftover salmon.
Royal Rose Quartz
r.quartz4@gmail.comI'm allergic to eggs, so I made the hollandaise sauce without them. It was still very good.
mudasir khan
mudasirk88@hotmail.comI didn't have any tangerines on hand, so I used oranges instead. The sauce still turned out great.
Sujita Tamang
s_tamang@yahoo.comThe salmon was a bit overcooked for my liking. I would recommend cooking it for a shorter amount of time.
Nalulungi Zariah
nalulungi.z@gmail.comI found the sauce to be a bit too rich for my taste. Otherwise, the dish was very good.
Melina Rivera
m.r@yahoo.comThis dish is a bit time-consuming to make, but it's worth it. The flavors are incredible.
Skylah Huges
s.huges@hotmail.comI've made this recipe several times now and it's always perfect. The sauce is especially delicious.
Maryan Ali90
m26@gmail.comI made this dish for a dinner party and it was a huge success. Everyone loved it!
Denval Somers
denval.s@gmail.comThis recipe is a keeper! I'll definitely be making it again.
Lexee Doyle
dlexee@gmail.comI'm not a big fan of fish, but this salmon dish was amazing. The sauce was so good that I even ate the skin.
Nusrat Afrin
a.nusrat82@yahoo.comThis was my first time making hollandaise sauce and it turned out great! The recipe was easy to follow and the sauce was delicious.
Mihle Mdalose
mihle24@hotmail.frI love the combination of flavors in this dish. The citrusy sauce really brightens up the salmon.
Ansu Denis
a.denis@yahoo.comThe salmon was cooked to perfection and the hollandaise sauce was smooth and flavorful. I served it with roasted vegetables and it was a hit with my family.
Aronas Scerbakovas
aronass69@yahoo.comThis salmon dish with tangerine-lemon hollandaise sauce was an absolute delight! The flavors were incredibly well-balanced, with the citrusy sauce perfectly complementing the rich salmon. The instructions were easy to follow, and the dish turned out