Salmon with Asparagus, Peas and Hollandaise Sauce
Ingredients
- 4 fillets fresh salmon, skin on
- 3 bunches asparagus, trimmed and cut in half
- 200 gm fresh peas (about 500 gm unpodded)
- 20 gm unsalted butter
- Sea salt and freshly ground black pepper
- 2 tbsp olive oil
Hollandaise sauce
- 2 shallots, sliced
- 100 ml white wine vinegar
- 4 egg yolks
- 1 tsp Dijon mustard
- 250 gm unsalted butter, melted
- 2 tbsp dill, chopped
- Juice of ½ a lemon
Method
- For Hollandaise sauce, place a small saucepan over medium heat, add shallots and vinegar and reduce liquid by half. Place the egg yolks and mustard in a jug and pour the hot vinegar over the top. Using a stick blender, mix together and slowly pour in the melted butter until thick and emulsified, stir in lemon juice, dill and a pinch of salt; cover and set aside.
- For the salmon, heat a large frypan over medium-high heat, pat-dry the salmon skin and rub with olive oil. Once the pan is hot, place the oil and salmon in frypan, skin-side down, and press firmly with a fish slice to stop the skin from curling, cook for 4-5 minutes until the skin is crisp, then flip over and cook for 30 seconds, or until cooked to your liking.
- Meanwhile, blanch asparagus and peas in salted water for 3-4 minutes, drain then stir through butter and transfer to serving dish. Season the salmon with salt and pepper then place on top of vegetables and serve with a dollop with hollandaise sauce.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
