Olive Oil Poached Salmon with Hollandaise Sauce

Olive Oil Poached Salmon with Hollandaise Sauce

There are so many ways to prepare delicious BC salmon, and a culinary staple is olive oil poaching. If you've never tried this method, our friends at Go Wild BC Salmon association share you how simple it is, and how this recipe paired with hollandaise sauce is sure to please!

The recipe calls for sockeye salmon but you can easily swap this out for any of the five Pacific salmon species we carry including, sockeye, chum, coho, pink or chinook salmon.

Ingredients

Olive Oil Poached Salmon

• 4 wild Skipper Otto salmon fillets, skin-on (sockeye used in the photo)
• 1 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 2 sprigs fresh thyme
• 1 lemon - zest
• Salt and pepper to taste

Roasted Asparagus

• 1 lb asparagus spears, trimmed
• 2 Tbsp olive oil
• Salt and pepper to taste

Crispy Roast Potatoes

• 1 lb baby potatoes, halved or quartered
• 2 Tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

Hollandaise Sauce:

• 3 egg yolks
• 1 Tbsp lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of salt and cayenne pepper

Salsa Verde:

• 1 cup fresh parsley leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 2 Tbsp capers, drained
• 1 Tbsp Dijon mustard
• 1 clove garlic
• 1/4 cup extra virgin olive oil
• 1 Tbsp lemon juice
• Salt and pepper to taste

Directions

1. Salsa Verde: In a food processor, combine the parsley, basil, capers, garlic, olive oil, lemon juice, salt, and pepper. Pulse until finely chopped and well combined.
2. Crispy Baked Potatoes: Preheat your oven to 425°F. In a bowl, toss the halved or quartered baby potatoes with olive oil, paprika, salt, and pepper until evenly coated. Arrange the potatoes in a single layer on a baking sheet. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
3. Roasted Asparagus: Lower your oven to 400°F. Toss the trimmed asparagus spears with olive oil, salt, and pepper on a baking sheet. Roast the asparagus in the preheated oven for about 10-12 minutes, or until they are tender but still crisp.
4. Hollandaise Sauce: Place the butter in a small pot and bring to a boil. Using a food processor or hand held blender, mix the egg yolks and lemon juice until frothy. Slowly drizzle in the melted butter while blending continuously until the sauce thickens. Season with a pinch of salt and cayenne pepper.
5. Olive Oil Poached Salmon: Season the salmon fillets generously with salt and pepper on both sides. Pour the olive oil into a baking dish and place the salmon skin side down. Add the garlic slices, lemon zest and fresh thyme sprigs to the olive oil. Cover the baking dish and bake at 300F for 10-15 minutes, or until desired doneness Gently remove salmon fillets and place on a paper towel lined plate to drain

Plating:
Arrange the poached salmon fillets, roasted asparagus, and crispy baked potatoes on serving plates. Drizzle the hollandaise sauce over the salmon and roasted asparagus. Serve the salsa verde on the side or drizzle over the potatoes. Optionally, garnish with fresh herbs such as sliced chives or chopped parsley

Servings: 4 people

Recipe shared with us by our friends at Go Wild BC Salmon:  https://www.bcsalmon.ca/recipes/bc-salmon-with-potatoes-hollandaise