Seared Salmon with Saffron Hollandaise
By Tested and perfected in the Sur la Table kitchen
Seared Salmon with Saffron Hollandaise
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Yield: 4 servings
Seared salmon:
Saffron hollandaise:
- 4 (6-ounce) salmon fillets, pin bones removed
- Sea salt and freshly ground black pepper
- 1 tablespoon vegetable oil
Saffron hollandaise:
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 medium shallot, minced
- 1 teaspoon black peppercorns
- 1/8 teaspoon saffron threads steeped in 1 tablespoon warm water
- 3 large egg yolks
- 2 sticks (8 ounces) unsalted butter, melted
- Sea salt
- 2 teaspoons fresh lemon juice, plus more as needed
- 1 tablespoon minced chives
To prepare the salmon: Season fillets generously on both sides with salt and pepper. To a large nonstick skillet set over medium-high heat, add oil. When oil is shimmering, add the salmon fillets, flesh side down, and sear on both sides until nicely browned and the flesh is no longer translucent in the thickest part of the fillet, 3 to 5 minutes per side. Remove salmon from skillet and place on a large plate; tent with foil to keep warm while you prepare the sauce.
To prepare the sauce: In a small saucepan, combine wine, vinegar, shallots, and peppercorns; cook until nearly dry. You should have about 1 tablespoon of liquid. Cool the reduction to room temperature, then strain through a fine mesh sieve into a medium heatproof bowl and combine with the saffron water.
To prepare the egg mixture: To a medium saucepan, add water to reach 2 inches, and bring to a simmer. Add egg yolks to the bowl with the reduction and place the bowl over the simmering water, whisking constantly. To avoid overcooking the mixture, be sure that the water is barely simmering with no visible signs of surface action, just steam rising. As the egg yolks warm, they increase in volume. If they become too warm and begin to coagulate around the sides and bottom, remove from heat and cool slightly.
To prepare the hollandaise: When the yolks have tripled in volume and the mixture thickly coats the back of a spoon, after about 5 minutes, remove the bowl from the simmering water. Stabilize the bowl and begin adding the melted butter in a slow, thin stream, whisking constantly as it is incorporated. The sauce will begin to thicken as more butter is added. When the hollandaise is thick, velvety, and coats the back of a spoon, add the lemon juice and taste and adjust seasoning with salt and additional lemon juice as needed. If too thick, add a little warm water to thin the consistency.
If the sauce starts to break: It could be one of two things: either the butter was added too quickly, or the egg mixture got too hot (scrambled eggs). To rescue a broken sauce, try adding a small amount of boiling water and whisking until the sauce is smooth before adding more butter, or add another egg yolk to a clean bowl and set back over simmering water; whisk until thickened and using a fine mesh strainer to catch the scrambled egg, slowly strain the broken hollandaise gradually into the new egg yolk.
To serve: Place each salmon fillet on a warmed dinner plate and spoon hollandaise on top of each portion. Garnish with minced chives and serve immediately.
To prepare the sauce: In a small saucepan, combine wine, vinegar, shallots, and peppercorns; cook until nearly dry. You should have about 1 tablespoon of liquid. Cool the reduction to room temperature, then strain through a fine mesh sieve into a medium heatproof bowl and combine with the saffron water.
To prepare the egg mixture: To a medium saucepan, add water to reach 2 inches, and bring to a simmer. Add egg yolks to the bowl with the reduction and place the bowl over the simmering water, whisking constantly. To avoid overcooking the mixture, be sure that the water is barely simmering with no visible signs of surface action, just steam rising. As the egg yolks warm, they increase in volume. If they become too warm and begin to coagulate around the sides and bottom, remove from heat and cool slightly.
To prepare the hollandaise: When the yolks have tripled in volume and the mixture thickly coats the back of a spoon, after about 5 minutes, remove the bowl from the simmering water. Stabilize the bowl and begin adding the melted butter in a slow, thin stream, whisking constantly as it is incorporated. The sauce will begin to thicken as more butter is added. When the hollandaise is thick, velvety, and coats the back of a spoon, add the lemon juice and taste and adjust seasoning with salt and additional lemon juice as needed. If too thick, add a little warm water to thin the consistency.
If the sauce starts to break: It could be one of two things: either the butter was added too quickly, or the egg mixture got too hot (scrambled eggs). To rescue a broken sauce, try adding a small amount of boiling water and whisking until the sauce is smooth before adding more butter, or add another egg yolk to a clean bowl and set back over simmering water; whisk until thickened and using a fine mesh strainer to catch the scrambled egg, slowly strain the broken hollandaise gradually into the new egg yolk.
To serve: Place each salmon fillet on a warmed dinner plate and spoon hollandaise on top of each portion. Garnish with minced chives and serve immediately.