Poached Salmon with a Velvety Hollandaise Sauce

Choose a deep pan or medium saucepan that can comfortably hold both salmon fillets side by side without excess space. Add lemon juice, olive oil, and enough water to fill the pan to about 3/4-inch deep. Season with salt and pepper to taste. Gently place the salmon fillets into the pan and add enough water to cover them slightly.

Turn the heat to medium-high and bring the water to a steaming point (165°F or 75°C), avoiding a full boil. Adjust the heat to maintain this temperature. Poach the salmon until it turns opaque and is firm when touched, or until the internal temperature reaches 140°F (60°C). While the salmon is cooking, begin preparing the hollandaise sauce.

In a separate saucepan, bring a few inches of water to a boil over high heat, then reduce to medium-high to keep a gentle simmer. Place egg yolks in a heatproof bowl and whisk in a small amount of hot water. Set the bowl over the simmering water, ensuring it doesn’t touch the water. Whisk continuously until the yolks thicken, turn light yellow, and double in volume. You may need to lift the bowl off the water occasionally to prevent the yolks from scrambling.

Once the yolks have thickened, start adding butter one cube at a time, whisking constantly until each cube melts completely before adding the next. Continue until all the butter is incorporated into the sauce. Remove from heat, stir in the lemon juice, and season with salt and pepper to taste.

To serve, carefully drain the poached salmon and place each fillet on a serving plate. Generously spoon the warm hollandaise sauce over the salmon and garnish with finely chopped chives.