Salmon with Hollandaise

Hollandaise is one of France’s great mother sauces, but in French Canada it took on a life of its own, brought over by settlers and adapted to local ingredients. In Québec kitchens, French refinement met Canadian staples — salmon from the St. Lawrence, potatoes from the fields, and seasonal vegetables from small farms. This dish captures that blend: roasted salmon, buttery fondant potatoes, crisp broccoli, and a silky hollandaise. Rustic yet refined, it reflects how French culinary traditions shaped Canada’s food story.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

Salmon & Vegetables

• 4 salmon fillets, skin on

• 1 head broccoli, broken into florets

• Olive oil, for drizzling

• Sea salt & black pepper

Fondant Potatoes

• 4 medium potatoes, peeled and cut into thick rounds

• 2 tbsp butter

• 2 tbsp olive oil

• 2 garlic cloves, smashed

• 2 sprigs fresh thyme

• 1 cup (250 ml) chicken or vegetable stock

Hollandaise Sauce

• 3 large egg yolks

• 1 tbsp lemon juice

• 1 tsp white wine vinegar (adds subtle acidity without reduction)

• 1 tbsp warm water

• 115–125 g (½ cup) unsalted butter, melted and warm

• Pinch of cayenne or paprika

• Fine salt, to taste

Method

Fondant potatoes

• Preheat oven to 200°C / 400°F.

• In an ovenproof skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium heat.

• Add potato rounds; sear 3–4 minutes per side until golden.

• Add smashed garlic, thyme, and stock (liquid halfway up potatoes).

• Transfer to the oven; roast 25–30 minutes until tender and most liquid is absorbed.

Salmon & broccoli

• Place salmon (skin side down) and broccoli on a lined tray.

• Drizzle with olive oil; season with sea salt and pepper.

• Roast at 200°C / 400°F for 12–15 minutes until salmon is just opaque and broccoli is crisp-tender.

Hollandaise

• Set a heatproof bowl over barely simmering water.

• Whisk egg yolks, lemon juice, white wine vinegar, and warm water until slightly thick and foamy.

• Slowly drizzle in warm melted butter, whisking constantly, until glossy and smooth.

• Season with salt and a pinch of cayenne; loosen with a little warm water if needed. Keep warm (not hot).

Serve

• Plate salmon, fondant potatoes, and broccoli.

• Spoon over hollandaise and finish with a squeeze of lemon if desired.

Variations

• Swap broccoli for asparagus in spring for a lighter, seasonal twist.

• Stir in 1 tsp maple syrup to the hollandaise for a sweet Québécois flavour.

• Try with Arctic char or trout for a local variation if salmon isn’t available.