Salmon and Asparagus With Hollandaise Sauce
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
For the fish
- 4 sheets aluminum foil (12in x 18in)
- 4 (150 g) salmon fillets
- 4 tablespoons butter
- 4 garlic cloves (minced)
- 1⁄2 kg asparagus
- 2 fresh lemon
- fresh ground black pepper (to taste)
- fish seasoning, blend (to taste)
-
Sauce
- 1⁄2 cup butter
- 3 large egg yolks
- 2 tablespoons lemon juice
- 1⁄8 teaspoon salt (optional)
- 1 dash cayenne pepper (or to taste) or 1 dash hot pepper sauce (or to taste)
- 2 tablespoons hot water
directions
- Preheat oven to 230°C (450°F).
- Cut off ends of asparagus spears and divide into 4 portions.
- Mince garlic, separate into 4 portions.
- Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories).
- Microwave one lemon for 15 seconds to release the juices.
- Place one salmon fillet in the center of each sheet.
- Top with serving of garlic and asparagus.
- Drizzle each serving with juice from lemon.
- Sprinkle with fresh ground black pepper and seasoning blend to taste.
- Bring up the sides of foil and fold top over twice.
- Fold up ends of foil leaving room for air to circulate inside the foil packets.
- Place in oven for 12 to 15 minutes or until easy to flake.
-
To prepare the sauce:
- Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown.
- In a small bowl, beat egg yolks with lemon juice.
- Add salt and cayenne pepper or hot sauce.
- Beat till foamy.
- Slowly beat in butter, then the water.
- Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
- Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn).
- Drizzle with sauce and serve with lemon wedge on the side.
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RECIPE SUBMITTED BY
<p>I was born in Southern Arizona with a taste for spice. Keeping kosher in Arizona was a challenge, so I had to eat at home a lot which meant I needed to experiment to have a variety of food available. I moved to Israel and my pallet has grown and cooking has blossomed. <br /> <br />I cook for the fun of it and rarely use a recipe as more than a base. I love to experiment and try new techniques and ideas.</p>