Recipes Ingredients Seafood Recipes Salmon Recipes Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce 4.1 (19) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Servings: 4 Ingredients Hollandaise ½ Ruby Red grapefruit, room temperature 3 large egg yolks 1 teaspoon white-wine vinegar ½ teaspoon coarse salt ¼ teaspoon cayenne pepper, plus more for serving ½ 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 ½ teaspoon coarse salt 10 black peppercorns 4 skinless salmon fillets, preferably wild (about 4 ounces each) 1 baguette, sliced and toasted, for serving Directions 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. 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. 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. Romulo Yanes Rate it Print