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Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce

  • prep: 30 mins
    total time: 40 mins
  • servings: 4
Photography: Romulo Yanes

Ingredients

Hollandaise

  • 1/2 Ruby Red grapefruit, room temperature
  • 3 large egg yolks
  • 1 teaspoon white-wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper, plus more for serving
  • 1/2 cup mild-flavored extra-virgin olive oil, warmed up

Salmon

  • Zest from 1 Ruby Red grapefruit, peeled into long strips, plus 1/4 cup juice
  • 1 quart fish or chicken broth, preferably homemade or canned low-sodium
  • 1 small red onion, cut into eighths, or 4 red cipollini onions, peeled
  • 1 small fennel bulb, sliced lengthwise into 6 pieces, plus 2 stalks with fronds
  • 1/2 teaspoon coarse salt
  • 10 black peppercorns
  • 4 skinless salmon fillets, preferably wild (about 4 ounces each)
  • 1 baguette, sliced and toasted, for serving

Directions

  1. Step 1

    Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.

  2. Step 2

    Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.

  3. Step 3

    Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.

Reviews (2)

  • 20 Jan, 2014

    My thoughts exactly. I made this last night and wow...it was incredibly delicious, but there is no wine in the recipe at all. I added some white wine to the poaching liquid just to add some extra flavor! Was this a mistype in the recipe perhaps?

  • 12 Jan, 2014

    Hi - sounds delicious, but where does the white wine come in?