Pan-Seared Salmon with Easy Hollandaise Sauce

 Here is another little recipe I found on the back of a food package.

Salmon with Easy Hollandaise Sauce

This time it is Salmon Panggang Hollandaise—salmon cooked until golden, then served with a buttery lemon hollandaise sauce.

It looks quite fancy, but the ingredient list is surprisingly short. I also like that the suggested sides are simple: baby potatoes, asparagus, lettuce and cherry tomatoes.

Definitely the kind of recipe that looks like more work than it actually is. 😊

Ingredients

Serves 2

For the Salmon

• 500 g salmon fillet
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 30 g butter margarine, for cooking

Easy Hollandaise Sauce

• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon lemon juice
• 60 g butter margarine
• Salt and pepper, to taste

To Serve

• Baby potatoes
• Asparagus
• Lettuce
• Cherry tomatoes

How to Make It

• Season the salmon with salt, pepper and lemon juice, then set it aside briefly.
• For the hollandaise, combine the egg yolk, water and lemon juice in a heatproof bowl. Place it over gently simmering water and whisk while gradually adding the margarine.
• Continue stirring over gentle heat until the sauce becomes smooth and slightly thick. Season with salt and pepper, then remove from the heat.
• Heat the remaining margarine in a pan and cook the salmon until golden on both sides and cooked to your liking.
• Place the salmon on a serving plate, spoon the warm hollandaise over the top and add baby potatoes, asparagus, salad and cherry tomatoes.
• Done. 🌿🍋

Traditional hollandaise normally uses butter, so if I make this at home I would happily replace the butter margarine with regular unsalted butter.

And keep the heat gentle when making the sauce. Hollandaise doesn't like getting too hot—low heat and steady whisking help keep it smooth. Good Food gives the same advice in its classic hollandaise recipe. Good Food

Pan-Seared Salmon with Easy Hollandaise Sauce Recipe Card

This recipe also led me to a few interesting relatives.

🇫🇷 Poached Salmon with Beurre Blanc 

Poached Salmon With Beurre Blanc

Instead of an egg-yolk hollandaise, this uses beurre blanc, another rich buttery sauce associated with France's Loire Valley. It uses wine, vinegar, shallots and lots of butter, and is traditionally lovely with fish. James Beard Foundation
Poached Salmon with Beurre Blanc — James Beard Foundation

🇬🇧 Salmon with Tarragon Hollandaise

Salmon with Tarragon Hollandaise

This one is remarkably close to our package recipe: salmon, asparagus, cherry tomatoes and hollandaise, with tarragon added for extra freshness. Good Food Middle East
Salmon with Tarragon Hollandaise — Good Food

🇬🇧 Eggs Royale 

Eggs Royale 

Not a dinner recipe, but it uses the same wonderful combination of salmon + hollandaise. Smoked salmon is served on English muffins with poached eggs and hollandaise. Good Food Middle East
Eggs Royale — Good Food

I love how one simple package recipe can lead to completely different dishes. The common thread here is really salmon + something buttery, creamy and slightly acidic—which seems to be a combination that works almost anywhere. 😄

Recipe source: Palmia Margarine package.

Original Recipe Source