Poached Salmon With Swiss Chard And Orange Hollandaise Recipes

POACHED SALMON WITH HOLLANDAISE SAUCE

Steps:

• Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
• Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
• Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
• When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
• To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

POACHED SALMON WITH SWISS CHARD AND ORANGE HOLLANDAISE

Steps:

• 1. Make orange hollandaise: Melt 1 stick butter in a small pot over medium-low heat. In a blender or food processor, blend orange juice and zest, lemon juice, egg yolks, cayenne, ½ teaspoon salt and ground black pepper until combined. With motor running, slowly pour melted butter into blender and continue to process until sauce emulsifies and thickens. Add more salt or lemon juice if needed. Set sauce aside. 2. Add the following to a large lidded pot: 4 cups water, wine, vinegar, whole peppercorns, 1 tablespoon salt and bay leaves. Set a steamer into pot, making sure not to let steamer touch water. Bring liquid to a simmer over medium heat. Reduce heat to low, then carefully lay salmon into steamer. Cover pot and steam salmon until it flakes and just cooks through, about 7 minutes. Remove fillets from steamer and set aside. 3. Meanwhile, add ½ cup water and remaining butter to a large sauté pan over medium heat and bring to a simmer. Add Swiss chard leaves and sauté until tender, about 5 minutes. Season with salt. 4. To serve, divide Swiss chard among 4 warmed plates. Place one salmon fillet over each portion and drizzle orange hollandaise over top. Garnish with a lemon wedge.