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Company Salmon
for the Family
The Cookie Lady does not like hot weather! But the summer is here, so we might as well enjoy it. One of the best ways to do that is to celebrate the return of the ripe, fresh, summer tomato. This fish dish, topped with tomatoes and Hollandaise sauce, looks gorgeous and tastes fabulous. It looks like an only-for-company supper, but it actually comes together with a few simple steps. Just read the whole recipe before you start.
Prepare the tomatoes
- ¾ lb. tomatoes
- 4 tsp. good olive oil or canola oil
- 5 tsp. fresh chives, snipped with scissors
- 1½ tsp. white wine vinegar
- Salt and pepper to taste
Peel, seed and coarsely chop the tomatoes, then drain them in a strainer for at least 15 minutes. Combine the strained tomatoes with the other ingredients and allow this mixture to marinate for up to 2 hours.
Prepare the vegetables
Steam or microwave a whole head of cauliflower or two bunches of broccoli, or a combination of the two until just cooked and still bright green, if using broccoli.
For the fish
- 2 lbs. fish filets (any firm "oily" fish, salmon, tuna, snapper)
Wipe fish filets dry then brush with
- olive oil or canola oil
- salt and pepper to taste
Broil fish on top rack of the oven, pretty side down, or grill (a hot grill pan works great!) until the fish starts to look opaque, at least 3 minutes. Turn and finish cooking another 2 to 3 minutes. Do not overcook the fish but, honestly, the fish you use in this recipe is really hard to ruin.
Prepare the Hollandaise sauce
While the fish and vegetables are cooking, make the Hollandaise. You can make it from scratch (see below) or from a packaged mix. If you choose the store-bought route, follow the package directions but add the following ingredients.
- 1 package Knorrs Hollandaise Sauce Mix
- 2 small shallots, minced
- 1 Tbsp. good Dijon mustard
- 2 tsp. anchovy paste, optional
Making a Hollandaise from scratch is not difficult. Give this recipe a try.
In a small saucepan, place
- ½ c. white wine
- 2 small shallots minced
Cook to reduce to about 3 Tbsp., cool slightly.
In a blender or food processor place
- 3 egg yolks, at room temperature
- 1 Tbsp. good Dijon mustard, at room temperature
- 2 tsp. anchovy paste
Cook to reduce to about 3 Tbsp., cool slightly. Then heat
until melted and VERY hot. Pour into running blender through the hole in the top, going slowly until the mixture becomes thick as mayonnaise.
Stir in shallots and wine. If the sauce is too thick, whisk in some lemon juice or water.
To serve the dish
Arrange the fish on a large platter with cauliflower and/or broccoli, and then spoon the tomato mixture down both sides of the fish. Spoon some of the Hollandaise over the fish. Sprinkle with a few more chives. Pass remaining sauce.
This dish can be served hot or room temperature.
Serves: 4-6.
Note:
Do not try this sauce with people waiting for dinner. It's just too nerve racking for the first try. It will hold for an hour in a thermos or over hot water. You can use lemon juice instead of wine, and if you leave out the anchovy and shallot, you will have a classic Hollandaise made really easily, thanks to Shirley O. Corriher.
A Cookie Lady Recipe
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