Poached salmon fillets with blender bearnaise
Indulge in a gourmet dining experience with our Poached Salmon Fillets paired with a rich and creamy Blender Béarnaise. This easy-to-follow recipe uses fresh salmon, aromatic herbs, and a hint of lemon and white wine, making it perfect for special occasions or a delicious dinner at home.
- 07 Apr 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Poached salmon fillets with blender béarnaise is a sophisticated yet simple dish that combines tender, perfectly poached salmon with a rich and creamy béarnaise sauce. This recipe is perfect for a special occasion or just to elevate a regular dinner. With the addition of fresh herbs and a tangy hint from the lemon and vinegar, this dish is sure to impress.
Ingredients:
Instructions:
- Place the salmon fillets in the poaching liquid, making sure the liquid almost covers the fillets. If necessary, add a bit of water to ensure the salmon is well-submerged.
- Bring the liquid to a simmer over medium heat. Do not let it boil.
- Reduce the heat to low, cover the pan, and let the salmon poach gently for 10-12 minutes, or until the salmon is just opaque in the center and flakes easily with a fork.
- In a small saucepan, combine the 1 tbsp vinegar and half of the chopped tarragon over medium heat. Simmer for about 2-3 minutes to reduce slightly, then let it cool for a minute.
- In a blender, combine the 2 egg yolks and the reduced vinegar-tarragon mixture.
- Blend on medium speed, then slowly start pouring in the warm melted butter in a thin, steady stream. Blend until the sauce is thick and smooth.
- Add the remaining chopped tarragon, chives, and dill to the blender.
- Blend briefly to combine, then season the sauce with salt and pepper to taste.
- Spoon the Béarnaise sauce generously over the salmon fillets.
- Garnish with additional fresh herbs if desired and serve immediately.
Tips:
- Ensure the salmon fillets are fully submerged in the poaching liquid to cook evenly.
- Use an instant-read thermometer to check the salmon's internal temperature; it should reach 145°F (63°C).
- Prepare the béarnaise sauce just before serving to maintain its smooth, creamy texture.
- If the béarnaise sauce separates, blend it again with a small spoonful of warm water to bring it back together.
- Fresh herbs make a big difference in this recipe; try to use the freshest you can find.
Poached salmon fillets with blender béarnaise is a delightful dish that brings together the delicate flavor of perfectly poached salmon and the luxurious richness of a freshly made béarnaise sauce. Serve it with a side of steamed vegetables or a light salad to balance the richness of the sauce. Enjoy this elegant, restaurant-quality meal in the comfort of your home.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 0.85g | 2% |
| Sugar 1.52g | 2% |
| Fat | |
| Fat 33g | 38% |
| Saturated 15g | 49% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 240mg | 44% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 14mg | 86% |
| Vitamin B6 1.12mg | 66% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 7ug | 301% |
| Vitamin C 16mg | 18% |
| Vitamin E 1.21mg | 8% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.28mg | 12% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 870mg | 26% |
| Selenium, Se 60ug | 106% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 0.98mg | 9% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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