Salmon Hollandaise

A hollandaise is the perfect sauce for salmon and asparagus, so I combined all three.

Recipe By: Julia (https://cookbuzz.com/kitchen/371)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Salmon fillets 2
Asparagus 8-10
Salt & pepper as required
Hollandaise sauce:
Egg yolks 2
Salt & pepper as required
Lemon juice 1/2
Water 2 tbsp
Butter 80g
Chives as you like

Method

1
Pat dry the salmon and season with salt all over.
2
Make a hollandaise sauce: put all the ingredients except the butter in a bowl and over another bowl of boiling water (bain marie).
3
Whisk for 5-6 minutes and the egg yolks will start to firm up and become heavier.
4
Microwave the butter for 30 seconds and use just the top clear liquid (clarified butter), leaving the solids behind. Add to Step 3 a tablespoon at a time, whisking each time.
5
Saute the salmon on medium heat. If it has the skin on, fry with the skin side down first. Once you put the salmon in the pan, don't move it, just fry the first side well for 4-5 minutes.
6
Turn over the salmon and fry for 3 minutes. In another pan, dry roast the asparagus.
7
Transfer the asparagus on a serving dish. Top with the salmon and pour over the hollandaise sauce. Sprinkle with the chopped chives before enjoying.

Tips & Note

Salmon Hollandaise

A hollandaise is the perfect sauce for salmon and asparagus, so I combined all three.

Recipe By: Julia (https://cookbuzz.com/kitchen/371)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Salmon fillets 2
Asparagus 8-10
Salt & pepper as required
Hollandaise sauce:
Egg yolks 2
Salt & pepper as required
Lemon juice 1/2
Water 2 tbsp
Butter 80g
Chives as you like

Salmon Hollandaise

Recipe ID :2280 Posted on 31 DEC 2016

Serves 2

Prep 10min
Cook 10min
views 572
printed 0

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A hollandaise is the perfect sauce for salmon and asparagus, so I combined all three.

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Ingredients

Print Ingredients Email Ingredients
2
8-10
as required
2
as required
1/2
2 tbsp
80g
as you like

Method

Prep
10min
Cook
10min
1
Pat dry the salmon and season with salt all over.
2
Make a hollandaise sauce:put all the ingredients except the butter in a bowl and over another bowl of boiling water (bain marie).
3
Whisk for 5-6 minutes and the egg yolks will start to firm up and become heavier.
4
Microwave the butter for 30 seconds and use just the top clear liquid (clarified butter), leaving the solids behind. Add to Step 3 a tablespoon at a time, whisking each time.
5
Saute the salmon on medium heat. If it has the skin on, fry with the skin side down first. Once you put the salmon in the pan, don't move it, just fry the first side well for 4-5 minutes.
6
Turn over the salmon and fry for 3 minutes. In another pan, dry roast the asparagus.
7
Transfer the asparagus on a serving dish. Top with the salmon and pour over the hollandaise sauce. Sprinkle with the chopped chives before enjoying.
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