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The Perfect Triumvirate: Salmon, Asparagus, and Hollandaise Sauce

This fantastic flavor combo of salmon, asparagus, and Hollandaise sauce can be made in 30 minutes, from start to “wow, this is delicious!”
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Servings: 2

Ingredients

Salmon

  • Four 3-oz salmon fillets (or two 6-oz salmon steaks)
  • 1 tablespoon soy sauce
  • ½ teaspoon Kosher salt
  • 1 teaspoon freshly cracked pepper

Asparagus

  • ¾ lb green asparagus
  • ½ teaspoon Kosher salt

Hollandaise Sauce

  • 3 large egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 cup (½-lb) unsalted butter
  • 1 teaspoon Kosher salt
  • Pinch cayenne pepper

Instructions

Salmon

  • Preheat oven to 375℉,
  • Pat salmon steak dry with a paper towel, brush with soy sauce, and add salt and pepper. 
  • Transfer to a baking dish and bake for 15-25 minutes (depending on thickness). 

Asparagus

  • Steam lightly salted asparagus until “al dente.”

Hollandaise Sauce

  • Combine egg yolks, hot water, and lemon juice, and blend for 15 seconds.
  • Melt butter in a small saucepan at low to medium heat, just until it starts to foam.
  • Slowly add the melted butter to the running blender until everything is smooth, with the consistency of heavy cream.
  • Add cayenne and salt, and serve immediately on a pre-heated plate, with a nice glass of your favorite Sauvignon Blanc.

Notes