Pan-Seared Salmon with Brussels
Sprouts and Rose Hollandaise
This no-fail, blender hollandaise is kissed with a splash of crisp rosé, which brings new dimension to the classic sauce. The buttery emulsion complements both the lemon-herb salmon and caramelized Brussels sprouts. It’s a dish that offers both weeknight ease and weekend elegance. Ingredients:
Rose Hollandaise:
1 cup (250 mL) unsalted butter
2 tbsp (30 mL) dry rosé wine
3 egg yolks
1 tbsp (15 mL) hot water
1 tsp (5 mL) Dijon mustard
Salt to taste
1 tbsp (15 mL) chopped dill
Fish & Vegetables
3 tbsp (45 mL) canola oil, divided
1 lb (455 g) Brussels sprouts, trimmed, halved
2 tbsp (30 mL) fresh lemon juice
Salt to taste
4 skin-on salmon fillets, 6 oz (170 g) each
1 tsp (5 mL) lemon-herb seasoning, such as Club House
Directions:
For the hollandaise, melt butter in a small saucepan over medium heat. Add wine and cook for 1 minute. Remove from heat. Using a blender, blend egg yolks, hot water and mustard until combined. With machine running, slowly stream in butter mixture and blend until pale yellow and emulsified. Season with salt and stir in dill. Transfer to a heatproof bowl set over a pan of hot water to keep warm.
For the fish and veg, heat 2 tbsp (30 mL) oil in a large nonstick frying pan over medium-high heat. Add Brussels sprouts, cut sides down. Cook until caramelized, about 5 minutes. Flip and continue cooking until crisp-tender, another 5 to 7 minutes. Stir in lemon juice and salt. Transfer to serving bowl and cover with foil.
Rose Hollandaise:
1 cup (250 mL) unsalted butter
2 tbsp (30 mL) dry rosé wine
3 egg yolks
1 tbsp (15 mL) hot water
1 tsp (5 mL) Dijon mustard
Salt to taste
1 tbsp (15 mL) chopped dill
Fish & Vegetables
3 tbsp (45 mL) canola oil, divided
1 lb (455 g) Brussels sprouts, trimmed, halved
2 tbsp (30 mL) fresh lemon juice
Salt to taste
4 skin-on salmon fillets, 6 oz (170 g) each
1 tsp (5 mL) lemon-herb seasoning, such as Club House
Directions:
For the hollandaise, melt butter in a small saucepan over medium heat. Add wine and cook for 1 minute. Remove from heat. Using a blender, blend egg yolks, hot water and mustard until combined. With machine running, slowly stream in butter mixture and blend until pale yellow and emulsified. Season with salt and stir in dill. Transfer to a heatproof bowl set over a pan of hot water to keep warm.
For the fish and veg, heat 2 tbsp (30 mL) oil in a large nonstick frying pan over medium-high heat. Add Brussels sprouts, cut sides down. Cook until caramelized, about 5 minutes. Flip and continue cooking until crisp-tender, another 5 to 7 minutes. Stir in lemon juice and salt. Transfer to serving bowl and cover with foil.
Return pan to heat and reduce to medium. Add remaining 1 tbsp (15 mL) oil. Season salmon with lemon herb seasoning and place skin side down in skillet. Cook for 5 minutes then flip. Cook until salmon reaches desired doneness, another 3 to 4 minutes.
Divide salmon and Brussels sprouts between four warmed dinner plates. Generously spoon hollandaise overtop and serve immediately. Serves 4
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