Citrus Glazed Salmon with Dill Hollandaise Sauce
- 1.5 kg (3.3 lbs) fresh salmon fillet
- 1.5 kg (3.3 lbs) baby potatoes or new potatoes
- 200 g (7 oz) cherry tomatoes
- 120 ml (1/2 cup) olive oil
- 15 g (1 tbsp) flaky sea salt
- 5 g (1 tsp) fine sea salt
- 2 g (1/2 tsp) freshly ground black pepper
- 2 g (1 tsp) smoked paprika
- 250 g (1 cup) hollandaise sauce
- 10 g (1/4 cup) fresh dill, chopped
- 10 g (1/4 cup) fresh parsley, chopped
1. 1. Preheat your oven to 200°C (400°F).
2. 2. In a small bowl, mix together the flaky sea salt, smoked paprika, 1/2 tsp black pepper, and 1 tsp fine sea salt. Stir in the olive oil to create a paste-like glaze.
3. 3. Place the salmon fillet on a baking sheet lined with parchment paper. Brush the citrus glaze evenly over the top and sides of the salmon.
4. 4. Bake the salmon for 12-15 minutes or until it reaches an internal temperature of 60°C (145°F) and flakes easily with a fork.
5. 5. While the salmon is baking, bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and set aside.
6. 6. In a separate pot, bring salted water to a boil. Add the cherry tomatoes and cook for 1-2 minutes, just until the skins start to wrinkle. Drain and set aside.
7. 7. In a small saucepan, gently warm the hollandaise sauce over low heat. Stir in the chopped dill and parsley, and keep warm until ready to serve.
8. 8. To assemble, place a portion of boiled potatoes on each plate. Top with a piece of baked salmon and spoon the dill hollandaise sauce over the fish. Garnish with the cooked cherry tomatoes and additional fresh herbs, if desired.
9. 9. Serve immediately and enjoy your citrus glazed salmon with dill hollandaise sauce!
- baking sheet
- parchment paper
- mixing bowl
- spoon
- large pot
- colander
- cutting board
- knife
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.