Slow Roasted Salmon with Hollandaise | Chardonnay Wine Pairing Rub

A dish that whispers elegance and ease. This slow-roasted salmon, served chilled with a velvety hollandaise, is elevated by our Chardonnay Rub — bright, citrusy, and delicately herbal. Perfect for lingering summer evenings or long Sunday lunches, this is coastal cooking at its classiest.

Serves 4

• 1 1/4 pounds salmon fillet, skin-off
• 1 tablespoon Chardonnay Rub
• 2 tablespoons extra-virgin olive oil
• 1 recipe Andrew Zimmern's No Fail Hollandaise (recipe below)

1. Preheat the oven to 300°F.
2. Season the fish generously with Chardonnay rub and let it rest for 15 minutes.
3. Drizzle or spritz the fish with the oil. Arrange the fish in a baking pan and place in the oven.
4. Remove from the oven when just done, 15 to 20 minutes per inch of thickness. The flesh will flake under gentle pressure, but the color will not change much. Alternatively, use an instant-read thermometer, reading 125°F to 130°F when done.
5. Remove from the oven allow to rest at room temperature until cooled. You may also chill it in the refrigerator.
6. Carefully transfer the fish to a platter and serve topped with hollandaise.

Andrew’s No-Fail Hollandaise 

This recipe comes from my dear friend Andrew Zimmern. We’ve adapted it slightly, but his technique is truly no-fail! 

Makes about 1 1/2 cups

• Juice of 1 lemon (2 to 3 tablespoons)
• 1 teaspoon Dijon mustard
• 5 egg yolks
• 1 cup (2 sticks) butter, cut into 1/4-inch pieces
• 2 teaspoons Chardonnay Rub 

1. Set up a pot of gently simmering water over which you can rest a stainless-steel bowl.
2. In that bowl, whisk together 1 1/2 tablespoons water, the lemon juice, mustard, egg yolks, and Chardonnay Rub until thickened, 2 to 3 minutes. Whisk continuously and vigorously to incorporate air into the mix, removing the pan from the heat source briefly if it gets too hot.
3. Add the butter, whisking constantly until the butter is fully incorporated, about 2 minutes. If the sauce is too thick, whisk in warm water, 1 teaspoon or so at a time, until the sauce is just pourable.

This sauce can be made ahead by about an hour if kept stored in a plastic quart container in a pot of hot water. You can store leftovers in an airtight container in the refrigerator for up to a week and reheat in a double boiler over low heat. 

Excerpted from The Blue Food Cookbook by Andrew Zimmern and Barton Seaver in collaboration with Fed By Blue. Excerpt provided by Harvest, an imprint of HarperCollins Publishers.