This roasted potatoes and salmon with citrus hollandaise is the ultimate dish to whip up on date night in. Hollandaise sauce can sound intimidating to even an experienced cook but this blender version is quick and simple. No need to worry about overcooking the sauce or spending ten minutes with a whisk in your hand. Just blend and serve!
Roasted Potatoes and Salmon with Citrus Hollandaise
- 1h 30m
- 1 lb wild salmon fillet
- 1/2 tsp. coarse sea salt
- 1/4 tsp. fresh ground black pepper
- 1 lb baby potato
- 1/2 c extra virgin olive oil
- 1 lemon
- 12 Nicoise olives, pitted
For the hollandaise:
- 1 lemon
- 1/2 orange
- fresh ground black pepper, to taste
- 1 c butter
- 3 egg yolks
- cayenne pepper, to taste
- coarse sea salt, to taste
- Preheat oven to 425°F.
- Remove skin from salmon fillet. Season with half of the salt and pepper on both sides.
- Slice potatoes so they are a quarter inch thick. Place the potatoes in a single layer in a casserole dish. Drizzle some of the olive oil over the potatoes and sprinkle with the remaining salt and pepper; roast in the oven for 30 minutes. Slice lemon into 1/4 inch thick rounds.
- Remove from oven and layer half the lemon slices over potatoes. Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven.
- Bake until salmon is cooked through, about 12-15 minutes more.
- For the hollandaise:
- Juice the lemon and orange.
- In a small saucepan, melt butter until hot.
- Place the egg yolks in a food processor set with the s-blade or use a blender. Pulse the food processor or blender to liquefy the yolks, and then slowly pour the very hot butter in a thin stream while the machine runs. It is important to pour in the butter very slowly.
- When all the butter is added, pour in the lemon and orange juice and cayenne pepper to taste.
- The sauce should be thick but pourable, and nice and tangy. If the sauce is too thick, continue to blend while adding more juice.
- Adjust seasonings, pour over salmon and potatoes and serve immediately.