Salmon with Hollandaise and Sides

Select a large pan that can comfortably fit both salmon fillets side-by-side without excessive empty space; a medium-sized saucepan or small skillet would be suitable options. Combine lemon juice, olive oil, and just enough water to fill the pan about 3/4 of the way. Add a pinch of salt and pepper according to your taste preferences, then carefully place the salmon into the pan. Fill the pan with just enough water to cover the salmon, leaving a small amount of space at the top.

Place the pan over medium-high heat and bring the water to a gentle simmer, but avoid letting it boil vigorously (165 degrees F or 75 degrees C); if necessary, reduce the heat to maintain a suitable temperature. Poach the salmon until it becomes opaque and firm to the touch, or reaches an internal temperature of 140 degrees F (60 degrees C). Meanwhile, prepare the Hollandaise sauce in a separate process.

Fill another saucepan with several inches of water and bring it to a rolling boil over high heat, then adjust the heat to medium-high to maintain a gentle boil. Place the egg yolks in a metal bowl and whisk them together with hot water. Position the bowl over the boiling water, but not touching it, and whisk constantly until the yolks thicken, turn a light yellow color, and nearly double in volume. You may need to remove the bowl from the boiling water periodically to prevent scrambling the yolks.

Once the egg yolks have thickened and increased in volume, begin whisking in the butter, adding it cube by cube until each cube melts and incorporates into the sauce. Wait for each cube to melt before adding the next, ensuring a smooth and creamy texture. Once all of the butter has been incorporated, remove the sauce from heat, whisk in lemon juice to taste, and season with salt and pepper accordingly.

To serve, carefully remove the poached salmon from the pan and place each piece onto a dinner plate. Generously ladle warm Hollandaise sauce over the salmon, and sprinkle with chopped chives for garnish.