Poached Salmon With Grapefruit Olive Oil Hollandaise Sauce Recipe

Recipe By Slurrp

This poached salmon with grapefruit olive oil hollandaise sauce is a light and refreshing dish that is perfect for a summer meal. The salmon is gently poached in a flavorful broth, which keeps it moist and tender. The grapefruit olive oil hollandaise sauce adds a tangy and citrusy twist to the dish, complementing the delicate flavor of the salmon. Serve this dish with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.

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40minstotal
40m.total
Poached Salmon With Grapefruit Olive Oil Hollandaise Sauce
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Ingredients for Poached Salmon With Grapefruit Olive Oil Hollandaise Sauce Recipe

  • 1 Salmon Fillets
  • 1 cup Water
  • 1/2 tablespoon Lemon Juice
  • 1/4 teaspoon Salt
  • 0.13 cup Grapefruit Juice
  • 1/2 Egg Yolks
  • 1/4 teaspoon Dijon Mustard
  • 0.06 teaspoon Salt
  • 0.13 cup Olive Oil
  • as required Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
1594
calories per serving
88 g Fat62 g Protein194 g Carbs142 g FiberOther

Current Totals

  • Fat
    88g
  • Protein
    62g
  • Carbs
    194g
  • Fiber
    142g

MacroNutrients

  • Carbs
    194g
  • Protein
    62g
  • Fiber
    142g

Fats

  • Fat
    88g

Vitamins & Minerals

  • Calcium
    4250mg
  • Iron
    67mg
  • Vitamin A
    85mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    21mg
  • Vitamin B6
    2mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    88mg
  • Vitamin E
    5mg
  • Copper
    4mcg
  • Magnesium
    1374mg
  • Manganese
    23mg
  • Phosphorus
    1803mg
  • Selenium
    16mcg
  • Zinc
    14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp