Print Options

Back to Grilled Salmon with Herbed Strawberry Hollandaise >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Salmon with Herbed Strawberry Hollandaise

 Grilled Salmon with Herbed Strawberry Hollandaise
Traditional hollandaise sauce gets a summery twist in this delightful entree. After being marinated in a fresh strawberry vinaigrette, salmon fillets are grilled and dressed with the strawberry-herb sauce. —Patricia Harmon, Baden, Pennsylvania
4 ServingsPrep: 35 min. + marinating Grill: 15 min.

Ingredients

  • 6 fresh strawberries, hulled
  • 1/2 cup rice vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 teaspoons Dijon mustard, divided
  • 4 salmon fillets (6 ounces each)
  • 2 egg yolks
  • 1/4 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • Optional garnishes: chopped green onions and additional fresh strawberries

Directions

  • Place strawberries in a food processor. Cover and process until
  • pureed; set aside 2 tablespoons for sauce. Pour remaining puree into
  • a large resealable plastic bag. Add the vinegar, oil, cilantro,
  • salt, cayenne and 1 teaspoon mustard. Add the salmon; seal bag and
  • turn to coat. Refrigerate for 30 minutes.

2 of 2

Grilled Salmon with Herbed Strawberry Hollandaise (continued)

Directions (continued)

  • Drain and discard marinade. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat the grill rack. Place salmon
  • skin side down on a grill rack. Grill salmon, covered, over medium
  • heat or broil 4 in. from the heat for 12-14 minutes or until fish
  • flakes easily with a fork. Keep warm.
  • In a double boiler or metal bowl over simmering water, constantly
  • whisk the egg yolks, cream, lemon juice and remaining mustard until
  • mixture reaches 160° or is thick enough to coat the back of a
  • metal spoon. Reduce heat to low. Very slowly drizzle in warm melted
  • butter, whisking constantly. Stir in tarragon and reserved
  • strawberry puree.
  • Serve immediately with salmon. Garnish with green onions and
  • additional strawberries if desired. Yield: 4 servings.
Nutritional Facts: 1 fillet with about 3 tablespoons sauce (calculated without garnishes) equals 459 calories, 36 g fat (15 g saturated fat), 238 mg cholesterol, 223 mg sodium, 2 g carbohydrate, trace fiber, 31 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now