POACHED SALMON WITH HOLLANDAISE SAUCE

Poached Salmon with Hollandaise Sauce image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 30m

Number Of Ingredients 12

3 c water
1 tsp salt
4 black peppercorns (i use multicolored and crush them slightly to release more flavor)
3 slice lemon
3 sprig(s) parsley
1 small onion, sliced
1 bay leaf
2 lb salmon steaks (or salmon filets)
HOLLANDAISE SAUCE:
3 large egg yolks
1 Tbsp lemon juice
1/2 c butter,cold (do not use margarine)

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.