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Salmon with Tangerine-Lemon Hollandaise Sauce

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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.

Source: Martha Stewart Living, May 2007
Servings

Ingredients

Directions

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.

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  • The Mom
    6 APR, 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.
    Reply
  • MS11671310
    21 MAY, 2011
    My husband said it was the best salmon he's ever had!! Thank you!
    Reply

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