Reviews (2) Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 6 1 star values: 4 Martha Stewart Member Rating: Unrated 04/06/2014 Made this dish as part of an elaborate 40th birthday dinner party for 12. I did the pounding a few hours earlier and set it aside till it was time to cook. My husband sauteed the salmon while I made the sauce (had forgotten to make it earlier). It was a little hectic whisking the yolks on the stove while he sauteed. Make the sauce ahead! I served it with a lemon acini de pepe and some asparagus and sugar snap peas. It was a luscious combination and everyone loved it. Martha Stewart Member Rating: Unrated 05/21/2011 My husband said it was the best salmon he's ever had!! Thank you!
Back to Salmon with Tangerine-Lemon Hollandaise Sauce All Reviews for Salmon with Tangerine-Lemon Hollandaise Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Salmon with Tangerine-Lemon Hollandaise Sauce Recipe Summary Servings: 6
Ingredients Ingredient Checklist 5 teaspoons fresh tangerine or orange juice 2 tablespoons fresh lemon juice 5 large egg yolks 2 tablespoons water 1/4 teaspoon finely grated tangerine or orange zest 1/4 teaspoon white-wine vinegar Coarse salt Pinch of cayenne pepper 1 1/2 cups (3 sticks) unsalted butter, melted 1 center-cut salmon fillet, skinned (about 2 pounds) Freshly ground white pepper 1 tangerine or orange, thinly sliced into rounds 1 lemon, thinly sliced into rounds
Cook’s Notes The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Gallery Salmon with Tangerine-Lemon Hollandaise Sauce
Recipe Summary Servings: 6
Gallery
Salmon with Tangerine-Lemon Hollandaise Sauce
Salmon with Tangerine-Lemon Hollandaise Sauce
Salmon with Tangerine-Lemon Hollandaise Sauce
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 5 teaspoons fresh tangerine or orange juice 2 tablespoons fresh lemon juice 5 large egg yolks 2 tablespoons water 1/4 teaspoon finely grated tangerine or orange zest 1/4 teaspoon white-wine vinegar Coarse salt Pinch of cayenne pepper 1 1/2 cups (3 sticks) unsalted butter, melted 1 center-cut salmon fillet, skinned (about 2 pounds) Freshly ground white pepper 1 tangerine or orange, thinly sliced into rounds 1 lemon, thinly sliced into rounds
Directions
Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly.
Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide). Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered and refrigerated 3 hours).
Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness, about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds. Serve remaining sauce on the side.
Cook’s Notes The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook’s Notes
The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Reviews (2)
Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 6 1 star values: 4
Martha Stewart Member Rating: Unrated 04/06/2014 Made this dish as part of an elaborate 40th birthday dinner party for 12. I did the pounding a few hours earlier and set it aside till it was time to cook. My husband sauteed the salmon while I made the sauce (had forgotten to make it earlier). It was a little hectic whisking the yolks on the stove while he sauteed. Make the sauce ahead! I served it with a lemon acini de pepe and some asparagus and sugar snap peas. It was a luscious combination and everyone loved it. Martha Stewart Member Rating: Unrated 05/21/2011 My husband said it was the best salmon he's ever had!! Thank you!
Reviews (2)
Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 6 1 star values: 4
Add Rating & Review
25 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 6 1 star values: 4
25 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 6 1 star values: 4
25 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 6 1 star values: 4
5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 6 1 star values: 4
Martha Stewart Member Rating: Unrated 04/06/2014 Made this dish as part of an elaborate 40th birthday dinner party for 12. I did the pounding a few hours earlier and set it aside till it was time to cook. My husband sauteed the salmon while I made the sauce (had forgotten to make it earlier). It was a little hectic whisking the yolks on the stove while he sauteed. Make the sauce ahead! I served it with a lemon acini de pepe and some asparagus and sugar snap peas. It was a luscious combination and everyone loved it. Martha Stewart Member Rating: Unrated 05/21/2011 My husband said it was the best salmon he's ever had!! Thank you!Martha Stewart Member
Rating: Unrated 04/06/2014
Made this dish as part of an elaborate 40th birthday dinner party for 12. I did the pounding a few hours earlier and set it aside till it was time to cook. My husband sauteed the salmon while I made the sauce (had forgotten to make it earlier). It was a little hectic whisking the yolks on the stove while he sauteed. Make the sauce ahead! I served it with a lemon acini de pepe and some asparagus and sugar snap peas. It was a luscious combination and everyone loved it.
Rating: Unrated
Rating: Unrated 05/21/2011
My husband said it was the best salmon he’s ever had!! Thank you!
All Reviews for Salmon with Tangerine-Lemon Hollandaise Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salmon with Tangerine-Lemon Hollandaise Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
