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<RecipeHeader>
<RecipeTitle>SALMON - Poached Salmon With Swiss Chard and Orange Hollandaise</RecipeTitle>
<Category></Category>
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<IngredientList>
<IngredientText>Poached Salmon With Swiss Chard and Orange Hollandaise
WSJ
Total Time: 25 minutes Serves: 4</IngredientText>
<Ingredient id="1759" quantity="1.0" unit="stick" comment="" defaultState="true" weightGram="113.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="stick">1 stick plus 2 tablespoons</IngredientQuantity>
<IngredientItem>butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1398" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="15.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>fresh orange juice</IngredientItem>
<IngredientComment>plus zest from ½ an orange</IngredientComment>
</Ingredient>
<IngredientText>4 lemon wedges plus 1 teaspoon fresh lemon juice</IngredientText>
<Ingredient id="2156" quantity="2.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="">2</IngredientQuantity>
<IngredientItem>egg yolks</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientQuantity quantity="1.0" unit="Pinch">Pinch</IngredientQuantity>
<IngredientItem>cayenne pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientQuantity quantity="1.1666666716337204" unit="tablespoon">1 tablespoon plus ½ teaspoon</IngredientQuantity>
<IngredientItem>kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>10 black peppercorns plus a pinch of freshly ground black pepper</IngredientText>
<Ingredient id="181" quantity="4.5" unit="cups" comment="" defaultState="true" weightGram="236.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.5" unit="cups">4½ cups</IngredientQuantity>
<IngredientItem>water</IngredientItem>
<IngredientComment></IngredientComment>
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<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>dry white wine</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="723" quantity="0.25" unit="cup" comment="white" defaultState="true" weightGram="239.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="cup">¼ cup</IngredientQuantity>
<IngredientItem>white wine vinegar</IngredientItem>
<IngredientComment></IngredientComment>
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<Ingredient id="737" quantity="2.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="">2</IngredientQuantity>
<IngredientItem>bay leaves</IngredientItem>
<IngredientComment></IngredientComment>
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<Ingredient id="968" quantity="4.0" unit="(6 ounce)" comment="" defaultState="true" weightGram="168.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="(6 ounce)">4 (6-ounce)</IngredientQuantity>
<IngredientItem>salmon fillets</IngredientItem>
<IngredientComment>skinned and deboned</IngredientComment>
</Ingredient>
<Ingredient id="1143" quantity="1.0" unit="pound" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="pound">1 pound</IngredientQuantity>
<IngredientItem>Swiss chard</IngredientItem>
<IngredientComment>ribs and stems removed, leaves roughly torn</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>1. Make orange hollandaise: Melt 1 stick butter in a small pot over medium-low heat. In a blender or food processor, blend orange juice and zest, lemon juice, egg yolks, cayenne, ½ teaspoon salt and ground black pepper until combined. With motor running, slowly pour melted butter into blender and continue to process until sauce emulsifies and thickens. Add more salt or lemon juice if needed. Set sauce aside.

2. Add the following to a large lidded pot: 4 cups water, wine, vinegar, whole peppercorns, 1 tablespoon salt and bay leaves. Set a steamer into pot, making sure not to let steamer touch water. Bring liquid to a simmer over medium heat. Reduce heat to low, then carefully lay salmon into steamer. Cover pot and steam salmon until it flakes and just cooks through, about 7 minutes. Remove fillets from steamer and set aside.

3. Meanwhile, add ½ cup water and remaining butter to a large sauté pan over medium heat and bring to a simmer. Add Swiss chard leaves and sauté until tender, about 5 minutes. Season with salt.

4. To serve, divide Swiss chard among 4 warmed plates. Place one salmon fillet over each portion and drizzle orange hollandaise over top. Garnish with a lemon wedge.
</RecipeText>
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