Seared Salmon With Honeyed Eggplant And Hollandaise Sauce Recipes

POACHED SALMON WITH HOLLANDAISE SAUCE

Steps:

• Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
• Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
• Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
• When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
• To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

SEARED SALMON WITH HEATHER HONEY DRESSING

Steps:

• The day before, heat the olive oil in a non-stick frying pan, then cook the salmon, skinned side down, for 12-15 minutes, turning half way through. It should be cooked all the way through and opaque in the centre.
• Meanwhile, make the dressing. Put olive oil, mustard, honey, mayonnaise and vinegar with some salt and pepper into a blender and whizz until well combined, then set aside.
• Peel and segment the oranges and remove any pith (work over a plate so you can catch all the juices). Cover the oranges and keep in a cool place. Stir the orange juice into the dressing and store it in a screw top jar. Slice the onions, put into a plastic bag and store in the fridge.
• Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.
• When ready to serve, shake the dressing, put the sliced onion, prawns and orange segments in a large bowl and drizzle over the remaining dressing. Add the salad leaves and toss together lightly. Using your hands, gently lift the mixture on to a large platter and scatter over the salmon flakes. Season with some coarsely ground black pepper and serve immediately.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

SEARED SALMON WITH HONEYED EGGPLANT AND HOLLANDAISE SAUCE

Steps:

• Heat 2/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add eggplant rounds to skillet and cook until tender and brown, adding more oil if needed, about 2 minutes per side. Transfer to paper towels to drain. Place eggplant rounds on baking sheet. Whisk balsamic vinegar and honey in small saucepan over medium heat until just warm. Drizzle honey dressing over eggplant rounds; sprinkle with salt and pepper. Cook asparagus and haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Place vegetables in bowl of ice water to cool quickly; drain again. (Eggplant, asparagus, and haricots verts can be prepared 1 day ahead. Cover and chill eggplant on baking sheet. Wrap asparagus and haricots verts together in paper towels, then place in resealable plastic bag and refrigerate.) Preheat oven to 400F. Rewarm eggplant on baking sheet until heated through, about 8 minutes. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add asparagus and haricots verts and saute until heated through, about 6 minutes. Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon to skillet and cook until just opaque in center, about 4 minutes per side. Divide eggplant rounds with honey dressing among 4 plates. Top with salmon. Place asparagus and haricots verts alongside. Spoon hollandaise over salmon. Sprinkle with tomatoes. Garnish with lemon wedges and serve.