I love brunch because it teeters in the middle and you can do whatever you want. It offers so many options from a lovely French toast or steak and eggs to some of the wildest dishes you can come up with. It also offers some pretty creative cocktails and mocktails too. People tend to be open to experimenting for brunch. So for this dish I made a pan seared salmon with crispy skin, air fried brussels sprouts, those limoncello roasted roma tomatoes I posted about the other day and crispy home fries to top it all off. This was by far the best brunch ever! Check out my tips and tricks below so you can make the perfect salmon and hollandaise at home. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST SALMON AND HOLLANDAISE SAUCE:
dry the salmon: for your salmon you want to have a nice hot pan, high temperature cooking oil (although you’ll only use a little) and dry salmon, after you’ve portioned your salmon you want to pat it dry and season it right before you cook. do not salt your salmon too early as it will pull the moisture out and you wont get the best sear.
keep ice chips next to your hollandaise: when your making your hollandaise your bowl can sometimes get too hot. so to counteract that stop adding the butter and add a ice chip (crushed ice) while continuing to whisk your sauce. immediately go back to adding the butter so you can keep the emulsion stable.
temper your eggs: to get a thick, creamy and most importantly stable hollandaise. tempering your egg is a must. to temper your eggs. cut the heat on the double boiler and place your glassware on top. only adding in the eggs at this point whisk until they turn a little pale and double in size. keep a continuous whisk to keep from scrambling so about 1-2 minutes then start dropping in butter.
keep the oil slow: prepare yourself when you’re making your hollandaise. make sure you don’t have anything else in the oven, stove or deep fryer that immediately needs to be attended to.. slowly drip (practically drops) of butter that way you don’t add too much at a time so that your hollandaise will fluff.
SIMILAR INGREDIENTS TO:
- SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE
- SMOKED SALMON W/ SPICY SMOKED CHERRY SAUCE
- SMOKED SALMON CREAM CHEESE SPREAD
ENJOY THIS RECIPE WITH:
- LIMONCELLO ROASTED ROMA TOMATOES
- CRISPY SALT AND VINEGAR SEASONED HOMEFRIES
- ROASTED GARLIC AND CALABRIAN CHILI FINGERLING POTATOES
- Salmon filet, segmented to portion sizes
- 2Tb Oil
- 2 Sticks Butter, melted
- 1tsp Salt
- 1/2tsp Cayenne Pepper
- 1Tb White Wine Vinegar
- Ice Chips (optional, if need be)
- DRY SALMON: Pat you salmon dry prior to cooking. Heat cast iron and let it start to mildly smoke. Add in a neutral oil and let get to temperature.
- SEASON SALMON: Season salmon generously with salt and pepper. and sear skin side down for about 3-4 minutes on both sides if you salmon starts to secret a white froth remove it immediately from pan so it wont keep cooking.
- SET UP DOUBLE BOILER: Set up your double boil by boiling a small amount of water in a sauce pan that a heat resistant bowl can be placed on without falling in or touching the water. Place glass bowl on saucepan and turn off the heat.
- MAKE HOLLANDAISE: Once the heat is turned off place glass boil in sauce pan and add in egg yolks. Whisk eggs till they doubled in volume and are pale in color. Start slowly dripping in melted butter to incorporate. IF YOUR SAUCE STARTS TO GET TOO THICK LIKE MAYONNAISE ADD IN AN ICE CUBE. Once all the butter is incorporated add in vinegar, salt, pepper, and cayenne. Serve warm and do not reheat.