DIY, Food, Mummy's Kitchen, Recipe
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Recipe: Salmon and Asparagus in Hollandaise Sauce

Salmon is such a versatile fish that it can be eaten almost any way you like it — raw (make sure it is really fresh, sashimi grade of course!), baked, grilled, or pan fried. It is an easy way to get more heart-healthy Omega-3 fatty acids into your diet.

I normally choose Salmon fillets which have some fats so that after cooking they are still juicy and not dry. By dressing them up with some hollandaise sauce and serving it alongside some blanched asparagus, or any greens of your choice, this dish can turn into a gourmet meal.  Another simple and easy meal to prepare to impress your family and friends this season.

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Serves 4 persons:

 Ingredients:

For the Salmon:

4 Salmon fillets

3 garlic cloves, mince

6 tablespoons extra virgin olive oil

Few sprigs of fresh thyme and basil, remove leaves from stalk and chop

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

 

For the Hollandaise Sauce

150g unsalted butter

4 medium egg yolks

1 tablespoon fresh lemon juice

⅛ teaspoon salt

½ teaspoon Dijon mustard

Side Dish:

Bunch of asparagus / any greens of your choice

Some water

1 tablespoon olive oil

Some salt

Method:

  1. In a small bowl, add in the marinating ingredients and mix well.
    Place the salmon on a dish and pour the marinade over it.
    Marinade in the refrigerator for 1 hour (or longer), turning occasionally.
  2. Preheat the oven to 180° C.
  3. Place fillets in the center of a large piece of foil/baking sheet and pour the marinade over them. Roll up the sides of the foil, closing it around the salmon.
    Cook for 30 to 40 minutes or until fillet flakes with a fork.

 

Preparation for the Blanched Asparagus:

  1. Rinse the asparagus and cut 1 inch off the bottom stems of the asparagus.
  2. Peel off ⅔ of the skin of the stems with a peeler (optional).
  3. Cut each spear into half.
  4. Add some water, oil and salt to the pan and bring it to a boil.
  5. Add the asparagus and cook them for 3 to 4 minutes.
  6. Remove from the pan and dish them on the serving plate.

 

Preparation for the Sauce:

Heat butter in a saucepan over low heat until hot and foamy, but not browned.

  1. When the butter has melted, take it off the heat.
  2. In a heatproof bowl, put the egg yolks over a pan of gently simmering water.
  3. Add in the lemon juice, salt and mustard and whisk well.
  4. Gradually add in small drizzle of melted butter into the bowl with the yolks, whisking well between each addition.
  5. Once all the butter is incorporated, you should have a smooth, thickened sauce. Loosen the mixture with some white wine vinegar if needed.
  6. Serve immediately on salmon and asparagus.
  7. If you are not serving right away let it stand over warm water for up to 30 minutes.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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