It doesn’t get much more classic than this recipe, and while it may seem fancy, this dish is surprisingly easy (yet impressive) to make. If you have any leftover salmon, you’ll want to save both it and the hollandaise for our Salmon Benedict. It’s the best kind of cook once, eat twice recipe.
- Serves 4
- Active time 20 minutes
- Total time 20 minutes (including the Hollandaise Sauce)
- 4 MOINK salmon fillets
- ½ cup dry white wine (such as Sauvignon Blanc or Chardonnay)
- ½ cup water
- 1 shallot, sliced
- ½ cup fresh dill sprigs, plus more for garnish
- 3 cloves garlic, peeled and halved
- 1 Tbsp. black peppercorns
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- Hollandaise Sauce (click for recipe)
- Thaw the salmon.
- Combine the wine, water, shallot, dill sprigs, garlic, and peppercorns in a large, shallow skillet. Bring to a boil, and reduce the heat to medium-low.
- Sprinkle the salmon with salt and pepper. Place the salmon, skin sides down, over the mixture in the skillet. Cover, and simmer 8 to 10 minutes, or until the salmon flakes with a fork.
- Remove the salmon from the skillet, and top with Hollandaise Sauce. Garnish with extra dill, if desired.