Perfect Poached Egg & Salmon

This elegant salmon dish transforms an ordinary dinner into a restaurant-worthy experience with minimal effort. The combination of perfectly poached eggs and crispy-skinned salmon topped with silky hollandaise creates layers of flavor that will impress even the most discerning guests.

I first made this dish when trying to recreate my favorite brunch item at home during lockdown. What started as a culinary experiment has become my signature dish for weekend gatherings and anniversary dinners.

Ingredients

• Salmon fillets: Choose wild-caught when possible for superior flavor and nutrition. Look for pieces with vibrant color and firm texture
• Fresh eggs: Farm fresh eggs with bright orange yolks make a noticeable difference in both appearance and taste
• Baby potatoes: Their creamy texture and sweet flavor make them perfect for this dish. Select potatoes of similar size for even cooking
• Asparagus: Thin stalks work best as they cook quickly and offer tender texture
• Unsalted butter: The foundation of good hollandaise. European-style butter contains more butterfat for richer flavor
• Lemon juice: Freshly squeezed provides brightness that balances the richness of the sauce
• Dijon mustard: Adds subtle warmth and complexity to the hollandaise
• Fresh chives: Their mild onion flavor and vibrant color elevate the final presentation

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Step-by-Step Instructions

Prepare the potatoes:

Start with cold water to ensure even cooking throughout. Add a generous pinch of salt to the water before bringing to a boil. Cook for 10 minutes until a fork easily pierces through but they still hold their shape. Drain completely to ensure proper browning in the next step.

Sauté vegetables:

Melt butter in a heavy-bottomed pan over medium heat until it begins to foam but not brown. Add potatoes cut-side down and cook undisturbed for 3-4 minutes until golden. Add asparagus during the last 2 minutes of cooking so they remain vibrant and slightly crisp.

Cook the salmon:

Heat olive oil in a non-stick pan until shimmering but not smoking. Pat salmon fillets completely dry with paper towels before seasoning generously with salt and pepper. Place skin-side down and cook undisturbed for 3-4 minutes until skin is crispy. Flip carefully and cook just 1-2 minutes more for medium doneness.

Poach the eggs:

Fill a wide pot with water about 3 inches deep and bring to a bare simmer where tiny bubbles form but don't break the surface. Add a tablespoon of vinegar which helps the whites coagulate quickly. Create a gentle whirlpool with a spoon before sliding each egg in. Cook for exactly 3 minutes for a perfectly runny yolk.

Make the hollandaise:

Place egg yolks in a heatproof bowl with lemon juice and mustard. Set over a pot of barely simmering water ensuring the bowl doesn't touch the water. Whisk constantly until mixture becomes pale and thick enough to leave a ribbon when lifted. Very slowly drizzle in melted butter while whisking vigorously until sauce is thick and glossy.

Assemble the dish:

Create a base of potatoes and asparagus on each plate. Place salmon on top followed by a poached egg. Spoon hollandaise generously over everything allowing it to cascade down the sides. Finish with a sprinkle of fresh chives and a final twist of black pepper.

My favorite part of this dish has to be watching guests cut into the poached egg and seeing that perfect golden yolk slowly melt into the hollandaise. This recipe reminds me of Sunday mornings with my grandmother who taught me that taking a little extra time with simple ingredients creates unforgettable moments around the table.

Perfect Hollandaise Troubleshooting

If your hollandaise breaks or becomes too thick, you can rescue it. Add a teaspoon of hot water and whisk vigorously. The sauce should come back together smooth and silky. Heat is crucial when making hollandaise. Too hot and the eggs scramble, too cool and the sauce won't thicken properly. The bowl should feel warm to the touch but never hot. Remember that hollandaise is best made just before serving as it doesn't hold well for extended periods.

Ingredient Substitutions

This recipe remains incredibly flexible based on what you have available. Smoked salmon makes an excellent no-cook alternative to fresh fillets. Any seasonal green vegetable works in place of asparagus. Try green beans, broccolini, or spinach. Sweet potatoes offer a nutritious alternative to baby potatoes with their added vitamins and gorgeous color contrast. For a dairy-free hollandaise, substitute ghee or olive oil for butter and add a pinch more mustard for richness.

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Impressive Presentation Ideas

Transform this dish into an elegant brunch centerpiece by serving it on a large platter rather than individual plates. Arrange the components in neat rows with the hollandaise in a separate pitcher for guests to pour themselves. Garnish with additional herbs like dill or microgreens for color contrast. For special occasions, add a sprinkle of salmon roe or trout caviar on top which provides a beautiful pop of color and briny flavor that complements the rich hollandaise perfectly.

Frequently Asked Questions

→ How do you poach the perfect egg?

Start by bringing water to a gentle simmer and adding a splash of vinegar. Swirl the water to create a vortex, then carefully drop in the egg. Cook for about 3 minutes for a soft, runny yolk, then remove with a slotted spoon.

→ What’s the key to searing salmon properly?

Ensure the salmon is patted dry, then season with salt and pepper. Heat olive oil in a pan over medium-high heat, and sear the salmon for 3-4 minutes on each side until golden brown and flaky.

→ Can I substitute the asparagus with another vegetable?

Absolutely! Green beans, broccoli, or sugar snap peas work well as substitutes for asparagus in this dish.

→ How do you make hollandaise sauce without it splitting?

Whisk the egg yolks, lemon juice, and mustard constantly over a pot of simmering water. Slowly drizzle in the melted butter while whisking to emulsify. Remove from heat as soon as the sauce thickens.

→ What’s a good side dish for this meal?

This dish is complete on its own, but a fresh side salad or a crusty baguette pairs beautifully for a fuller meal.