Poached Salmon With Grapefruit Olive Oil Hollandaise Sauce Recipe

Cooking Directions

• STEP 1.In a large pot, bring water, lemon juice, and salt to a simmer.
• STEP 2.Add the salmon fillets to the pot and cook for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
• STEP 3.While the salmon is cooking, prepare the grapefruit olive oil hollandaise sauce. In a blender, combine grapefruit juice, egg yolks, Dijon mustard, and salt. Blend until smooth.
• STEP 4.With the blender running, slowly drizzle in the olive oil until the sauce thickens.
• STEP 5.Once the salmon is cooked, remove it from the pot and let it cool slightly. Serve the salmon with the grapefruit olive oil hollandaise sauce drizzled on top.
• STEP 6.Garnish with fresh herbs, such as dill or parsley, if desired.

Cooking Tips

• Make sure the water is at a gentle simmer, not boiling, to prevent the salmon from overcooking.
• Use fresh grapefruit juice for the hollandaise sauce for the best flavor.
• If the hollandaise sauce separates, try adding a tablespoon of hot water and blending again to emulsify it.

Storage and Serving

• Leftover poached salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the salmon gently in a microwave or oven before serving.
• The hollandaise sauce is best served fresh and should not be stored for long periods of time.