How do I know when salmon is cooked through?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Cook skin-side down for 4-6 minutes per filet depending on thickness.

Can I make hollandaise sauce from scratch instead of using packets?

Yes. Whisk egg yolks with lemon juice over gentle heat, then slowly drizzle in melted butter while whisking constantly until thick and creamy. Packet hollandaise is a convenient shortcut.

What's the best way to reheat this dish?

Reheat salmon gently in a 300°F oven for 5-8 minutes to avoid drying it out. Prepare fresh hollandaise sauce just before serving, as it doesn't reheat well.

Can I prep components ahead of time?

Yes. Cook salmon and potatoes earlier in the day and refrigerate. Reheat potatoes gently with butter and milk, cook salmon at serving time, and make hollandaise fresh right before plating.

How do I prevent the salmon skin from sticking to the pan?

Use a non-stick skillet or well-oiled cast iron. Heat the pan thoroughly before adding the salmon skin-side down, and resist moving it for the first 2-3 minutes.

Hollandaise Salmon with Mashed Potatoes

Name: Hollandaise Salmon with Mashed Potatoes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1-2 packets hollandaise sauce; 2-4 salmon filets; 1-2 packages potato puree; 1-2 packages green peas; 1 tbsp olive oil (2 tbsp for 4 servings); 1/2 tsp salt (1 tsp for 4 servings); freshly ground pepper; 2 tbsp butter (4 tbsp for 4 servings); 2 tbsp milk or water (1/4 cup for 4 servings); 1 tsp salt for potatoes (2 tsp for 4 servings)

CookOSBeta

Hollandaise Salmon with Mashed Potatoes | CookOS

Ingredients

1-2 packets hollandaise sauce
2-4 salmon filets
1-2 packages potato puree
1-2 packages green peas
1 tbsp olive oil (2 tbsp for 4 servings)
1/2 tsp salt (1 tsp for 4 servings)
freshly ground pepper
2 tbsp butter (4 tbsp for 4 servings)
2 tbsp milk or water (1/4 cup for 4 servings)
1 tsp salt for potatoes (2 tsp for 4 servings)

10 Ingredients

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Instructions

1
Thaw hollandaise sauce in warm water, or place in the refrigerator to thaw if scheduling this meal. (You can also place sauce on top of Suvie to warm if you are cooking now.)
2
Open salmon and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp (2 tbsp for 4 servings) olive oil, 1/2 tsp (1 tsp for 4 servings) salt and freshly ground pepper. Place salmon in the Top Zone of Suvie.
3
Before opening, gently tap potatoes on the counter to break up any clumps. Open potatoes and pour into a Suvie pan. Add 2 tbsp butter, 2 tbsp milk or water, 1 tsp salt, and freshly ground pepper (for 4 servings, use 4 tbsp butter, ¼ cup milk, and 2 tsp salt). Place green peas in the fridge to thaw during the cook. Place potatoes in Bottom Zone of Suvie. Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen.
4
Set Suvie Cook Settings - Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, at 350°F for 20 minutes). Top Zone: Roast at 325°F for 13 minutes (for 4 servings, at 325°F for 23 minutes).
5
When the cook is complete, remove salmon from Suvie and set aside to rest for 4 minutes. Stir potatoes to combine with milk and butter. Open green peas and pour on top or to the side of the potatoes. Return pan to Suvie and broil for 7 minutes.
6
After the peas are cooked, divide potatoes, peas, and salmon between plates. Top with hollandaise sauce and season to taste with salt and pepper.