Saturday, May 14, 2011

Salmon & Asparagus with Hollandaise Sauce

Ever since I bought a big bag of frozen salmon John has been not-so-subtly hinting and wanting to try salmon with my hollandaise sauce. I love when John actually give me suggestions so I jumped on the chance to make this. And guess what? The salmon and asparagus went perfectly with the hollandaise sauce. Best yet it was such a simple meal and done in about 15 minutes total. My kind of meal!

*salmon (love the frozen ones!)
*salt and pepper to taste
*extra virgin olive oil
*bundle of asparagus

Hollandaise sauce ingredients: (or just click here for individual post)
*1 1/2 sticks butter
*4 egg yolks at room temperature (you can put them out for a whole 24 hours before they'll go bad)
*1 1/2 teaspoons salt, if using unsalted butter
*3/4 teaspoon pepper
*3 tablespoons freshly squeezed lemon juice (a whole lemon)

*Turn on your broiler.

*Salt and pepper both sides of salmon and drizzle lightly with olive oil. Place them on a rack or pan and place in the oven. Cook for about 10 minutes or until flaky.

*Throw asparagus in a sear pan with some olive oil and salt and pepper. (*Don't forget to take off the ends.) Cook until bright green. If they finish before the salmon and sauce you can throw them in an ice bath to prevent them from continuing to cook.

*Prepare hollandaise sauce: Melt butter in a small saucepan. Heat until butter is hot! (I decided my butter was hot enough just as it started to bubble and steam a bit.) Place the egg yolks, lemon juice, salt and pepper in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds until sauce is thick. 

*Pour sauce over salmon and asparagus. Uncle Ben's Long Grain and Wild Rice makes an excellent additional side to this dish.

Salmon before going in the oven

So easy to make in the blender!

Perfect consistency

Love crunchy asparagus

Dinner is served!

So tasty!

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