Salmon in Tarragon Hollandaise Sauce

Salmon in Tarragon Hollandaise Sauce | Gestational Diabetes UK
Salmon in Tarragon Hollandaise Sauce

Salmon in Tarragon Hollandaise Sauce: Delicate fresh salmon fillets covered in a zingy buttery delicious low-carb homemade tarragon hollandaise sauce. This dish is perfect to celebrate Easter if you love fish!

Salmon in Tarragon Hollandaise Sauce

Salmon in Tarragon Hollandaise Sauce

Salmon in Tarragon Hollandaise Sauce | Gestational Diabetes UK
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Course: Main Meals
Cuisine: French
Diet: Diabetic, Gluten Free
Keyword: hollandaise, salmon
Free or Subscription Recipe: Free Recipe
Free from: coconut, gluten, nuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 491kcal
Author: Jo Paterson

Ingredients

  • 4 large salmon fillets (descaled if they are skin-on)
  • 1 tbsp olive oil
  • 100 grams butter
  • 2 tbsp lemon juice
  • 1 heaped tsp Dijon mustard
  • 2 large egg yolks
  • a pinch salt and ground black pepper
  • 2 tbsp tarragon fresh, chopped

Instructions

  • Preheat the oven to 180°c (fan)
  • Heat the olive oil in an ovenproof pan on med-high heat, then add the salmon fillets (skin side down if they have skin), fry for 5 minutes or until the skin is crispy
  • Place the pan in the oven and continue to cook the salmon fillets to your liking (approx. another 5-10 minutes)
  • Whilst the salmon is cooking, prepare the Tarragon Hollandaise sauce.
    In a heatproof bowl, whisk the egg yolks, lemon juice, Dijon mustard, salt, and pepper together, then set aside
  • Place the butter in a small saucepan on medium-low heat. Warm the butter until sizzling then remove from the heat
  • Very slowly and carefully stream (slowly pour/drizzle) the melted butter into the egg yolk mixture to create the sauce whisking constantly until you reach the consistency you like. This may take 5-10 minutes to thicken. If you feel the sauce is not thickening enough after a few minutes of whisking, add it back into the saucepan on LOW heat and constantly whisk until it thickens. Do not heat too quickly or too high temp or the Hollandaise will split, or you will create scrambled eggs
  • Once the sauce has come together, stir in the chopped tarragon, then pour into a bowl/jug and cover to keep warm until ready to serve
  • Serve the tarragon hollandaise over the salmon fillets with your choice of green vegetables and a small serving of starchy carbs

Notes

Here I served my salmon with buttered small new potatoes, pan-roasted asparagus and vine cherry tomatoes.
If you would like to serve yours with asparagus and tomatoes like mine, add them to the pan for two minutes at the end of frying the salmon in the pan (just add them to the edge of the same pan), then toss slightly before placing them with the salmon in the oven.

Nutrition

Calories: 491kcal | Carbohydrates: 3g | Protein: 36g | Fat: 37g | of which saturates: 16g | Fibre: 1g | of which sugars: 1g