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Poached Salmon with Hollandaise Sauce















Trans-fat Free, Low Carb


3 cups water
1 teaspoon salt
4 each peppercorns
3 slices lemon
3 each parsley sprigs
1 each onions
small, sliced
1 each bay leaves
2 pounds salmon steaks
Hollandaise sauce
3 each egg yolks
1 tablespoon lemon juice
½ cup butter
firm, **


Servings: 4 *

Get four salmon steaks about 1 inch thick.

** DO NOT use margarine in this sauce!!

Prepare the Hollandaise Sauce.

Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then reduce the heat.

Cover and simmer 5 minutes.

Place the salmon steaks in the skillet, adding water if necessary to cover the steaks.

Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork.

Serve with the Hollandaise Sauce.

HOLLANDAISE SAUCE: Stir the egg yolks and lemon juice vigorously in a 1½-quart saucepan.

Add ¼ cup of the butter and stir over very low heat, stirring constantly, until the butter is melted.

Add the remaining butter.

Continue stirring vigorously until the butter is melted and the sauce is thickened.

(Be sure the butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling.) Serve hot or at room temperature.

Cover and refrigerate any remaining sauce.

To serve again, stir in a small amount of hot water.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 466g (16.4 oz)
Amount per Serving
Calories 53763% of calories from fat
 % Daily Value *
Total Fat 37g 58%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 861mg 36%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 91g
Vitamin A 16% Vitamin C 6%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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