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Fish, Classics and bistro fare

Poached salmon with hollandaise sauce and green asparagus

Poached salmon with hollandaise sauce and green asparagus is a fish dish for 4 people, ready in 45 minutes, medium difficulty, about €4.60 per person. The key to success is whisking the hollandaise off high heat and poaching the salmon at a bare simmer so it stays silky and tender.

Here's poached salmon topped with a lemony hollandaise and green asparagus, a spring dinner that's light and elegant.

Poached salmon with hollandaise sauce and green asparagus
Total time
45 min
Difficulty
Medium
Cost per person
€4.60
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

The salmon poaches gently in barely simmering court bouillon, just enough to stay silky at the center, while the asparagus keeps its crunch and bright green color thanks to a dip in ice water. The lemony hollandaise coats everything in light richness without ever hiding the taste of the fish.

This dish asks for a bit of attention but pays you back generously, perfect for a spring dinner that's a touch more special than an average weeknight, or for having guests over without fussing over the main protein. The steamed potatoes bring the simplicity that balances out the richness of the sauce.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Fruits and vegetables

  • Green asparagus 600 g
  • Potatoes 600 g
  • Lemon 1

Dairy

  • Egg yolks 3
  • Butter 150 g

Pantry

  • Court bouillonoften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Lactose

The step by step recipe

  1. Steam or boil the peeled potatoes in salted water. 20 min

    Pierce them with the tip of a knife to check they're done.

  2. Peel the bottom of the asparagus, snap off the woody ends, and cook them in boiling salted water until tender. 8 min

    Plunge them into ice water afterward to keep the bright green color, then reheat them over steam.

  3. Bring the court bouillon to a simmer, add the salmon fillets, and let them poach over very low heat. 10 min

    The liquid should never boil, the salmon stays silky and tender.

  4. Melt the butter. Whisk the egg yolks with two tablespoons of water over a double boiler until foamy, then pour in the melted butter in a thin stream while whisking. 8 min

    Add the butter little by little, the sauce emulsifies without breaking.

  5. Finish the hollandaise with lemon juice, season with salt and pepper, then spoon it over the salmon served with the asparagus and potatoes.

    If the sauce breaks, whisk in a tablespoon of hot water off the heat.

Our tips to get it right

  • Take the butter and egg yolks out ahead of time, a hollandaise comes together better when the ingredients aren't too cold.
  • Get the asparagus and potatoes ready before you start the hollandaise, this sauce doesn't reheat and should be served as soon as it's done.
  • Pick salmon fillets of the same thickness so they all poach at the same rate without any piece overcooking.

The variations

  • Swap the salmon for cod or trout, poaching and hollandaise work just as well with a white fish.
  • For a fish free version, poach eggs instead of the salmon and you get a twist on eggs Benedict with the same asparagus.
  • To save time, swap the homemade hollandaise for a quick beurre blanc, less technical but just as indulgent.

What to serve it with

  • Plain basmati rice
  • A glass of dry white wine
  • A lemony green salad

Storage

Poached salmon and the vegetables keep for 2 days in the fridge in a sealed container. Hollandaise doesn't keep and definitely doesn't freeze, make it just before serving. Reheat the salmon and vegetables gently over steam rather than in the microwave so they don't dry out.

Questions about this dish

Why does my hollandaise sauce curdle?

It curdles when the butter is added too fast or the heat is too high. Pour the melted butter in a thin stream while whisking constantly, over very low heat or off the heat entirely.

Can you make hollandaise ahead of time?

It's best served right after you make it, since it doesn't reheat well. You can keep it warm for about 20 minutes over a turned off double boiler, whisking it occasionally.

Can you replace fresh egg yolks with something else?

Egg yolks are essential to the hollandaise emulsion, there isn't really a substitute that gives the same result. Use very fresh eggs for a more stable sauce.

How do you know when the salmon is properly poached?

The salmon is ready when the flesh turns opaque and silky and flakes easily with a fork. Count about 10 minutes at a bare simmer, never letting the liquid boil.

How long does it take to make poached salmon with hollandaise sauce and green asparagus?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in poached salmon with hollandaise sauce and green asparagus?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does poached salmon with hollandaise sauce and green asparagus cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose. Always check the labels of the products you buy.

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