Salmon and Asparagus in Hollandaise Sauce (Recipe)
Permitted use provided by: MissHomemade.com
- 2 minced garlic cloves
- 6 TBS extra virgin olive oil
- 1 tsp dried basil
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 TBS fresh lemon juice
- fresh parsley, 1 tablespoon chopped
- 2 salmon fillets
In a medium glass bowl, prepare marinade by mixing everything (but the salmon) together. Place fillets in a glass baking dish and pour marinade over salmon.
Marinade in the refrigerator for 1 hour (no longer), turning occasionally.
PREHEAT oven to 375 degrees.
Use a large piece of foil and place fillets in the center and pour marinade over them. Roll up sides (as in a pocket) and place in a baking dish.
Cook for 35 to 45 minutes or until fillet flakes with fork.
While the fish is cooking, make the sauce.
- 1/2 cup butter
- 3 large egg yolks
- 1 TBS + 1 tsp fresh lemon juice
- 1/8 tsp salt
- dash cayenne pepper or hot sauce (optional)
- 2 TBS hot water
- finely chopped fresh parsley for garnish
Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce.
Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
Serve immediately on salmon or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving.
Makes about 2/3 cup.
- bunch of asparagus
- 1/2 cup water
- olive oil
Pour water in the bottom of a frying pan and add the asparagus. Cover and steam 5-10 minutes (depending on the size of the asparagus). Once it is a bright green color, sauté it in a tad of olive oil for about a minute.
Serve with salmon.
To serve: Pour sauce on bottom of plate and top with salmon and asparagus. Sprinkle fish with fresh dill if desired.
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