Salmon with Tangerine-Lemon Hollandaise Sauce
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.
- 5 teaspoons fresh tangerine or orange juice
- 2 tablespoons fresh lemon juice
- 5 large egg yolks
- 2 tablespoons water
- 1/4 teaspoon finely grated tangerine or orange zest
- 1/4 teaspoon white-wine vinegar
- Coarse salt
- Pinch of cayenne pepper
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 1 center-cut salmon fillet, skinned (about 2 pounds)
- Freshly ground white pepper
- 1 tangerine or orange, thinly sliced into rounds
- 1 lemon, thinly sliced into rounds
- Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly.
- Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide). Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered and refrigerated 3 hours).
- Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness, about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds. Serve remaining sauce on the side.
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.