Quick & Easy Dinner Ideas Series: Steamed Salmon Fillet with Hollandaise Sauce Recipe

steamed_salmon_hollandaise_sauceEveryone needs a recipe in their collection that is simple and easy, but stunning enough to be used for special occasions. For me, this steamed salmon fillet recipe is it. It cooks in the one pot (always good when you don’t want to deal with washing up), takes about 20 minutes to make (including preparation and cooking), is healthy, delicious and looks spectacular.

Steamed Salmon with Hollandaise Sauce Recipe Ingredients

  • 2 x 200g salmon fillets (bones removed)
  • 2 egg yolks
  • 2 tbsp white wine vinegar
  • 1 1/2 tbsp water
  • 140g butter, melted
  • Juice of 1/2 lemon
  • 1 small bunch fresh parsley, finely chopped
  • Salt and pepper
  • 4 small chat (new) potatoes
  • 1/2 head broccoli, cut into small florets
  • 1 carrot, cut into rounds or batons

Steamed Salmon with Hollandaise Sauce Recipe Method

Prepare a two tier bamboo steamer (approximately 30cm diametre), by lining each tier with baking paper. If you don’t have a bamboo steamer, then you could use a metal colander over a pot of simmering water, however I would suggest spending the few dollars to purchase one, as they are very handy, and these days you can find them just about everywhere.

Place the steamer over a large frypan, and fill the frypan with enough water to come a quarter of the way up the bottom tier (the water shouldn’t touch the food in the bottom tier). Bring the water to a gentle simmer and place the potatoes in the bottom tier. Steam for approximately 10 minutes (the potatoes take much longer than the other ingredients, so they need to be started before the other ingredients).

Once the potatoes have steamed for 10 minutes, add the carrots to the bottom tier, the salmon and broccoli to the top tier, and steam all ingredients for a further 5-10 minutes until the salmon is cooked. Test the salmon with a sharp knife in the thickest part of the fillet; it should still be slightly pink and quite moist on the inside when cooked.

While the salmon is steaming, make the hollandaise sauce. In a small saucepan, reduce the vinegar and water together over a low-medium heat to a quarter of the original volume (approximately 1 tablespoon of liquid remaining). Place the egg yolks in a heatproof bowl (I use stainless steel), and whisk in the reduced water/vinegar liquid.

Rinse out the small saucepan used to reduce the vinegar and water, then refill one quarter full with fresh water and bring to a gentle simmer. Place the bowl with the egg yolk mixture over the saucepan of simmering water, being careful to ensure that the bowl does not touch the water in the saucepan below. Whisk the egg yolk mixture continuously until it doubles in volume and becomes thick and glossy.

Be careful to ensure that the water in the saucepan never boils, as this may ‘cook’ your egg yolk mixture and turn it to scrambled eggs. If the egg yolk mixture starts to look as though it is turning to scrambled eggs, simply remove the bowl from the saucepan and whisk vigorously until it comes back together, then return to the saucepan.

Once the egg yolk mixture has doubled in volume and become thick and glossy, start to whisk in the melted butter. You will need to add a little at a time, whisking well after each addition. Once you have added all of the butter, continue to whisk until the sauce thickens slightly. Add the lemon juice to taste (you may not need all of it, depending on how sharp your white wine vinegar is), chopped parsley and salt and pepper to taste.

To serve, place a steamed salmon fillet on each plate, with the potatoes, carrots and broccoli. Spoon the hollandaise sauce over the fish and serve with a lemon wedge.

This recipe will serve 2, however you can easily double or triple the quantities to serve more people