Salmon And Asparagus With Hollandaise Sauce Recipes

SALMON AND ASPARAGUS WITH HOLLANDAISE SAUCE

Steps:

• 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.

SALMON WITH TARRAGON HOLLANDAISE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
• Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
• Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

SALMON WITH TANGERINE-LEMON HOLLANDAISE SAUCE

Steps:

• Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly.
• Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
• Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide). Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered and refrigerated 3 hours).
• Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness, about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds. Serve remaining sauce on the side.

POACHED SALMON WITH HOLLANDAISE SAUCE

Steps:

• Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
• Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
• Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
• When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
• To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA

Steps:

• Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
• Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
• Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
• Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
• Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
• Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
• To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
• To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

ASPARAGUS AND SALMON ROE WITH EGG SAUCE

Steps:

• 1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.
• 2. Add the clarified butter gradually so that it doesn't separate, mixing as you go.
• 3/4 cup (150 ml).
• 1. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half.
• 2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top.

SALMON WITH ASPARAGUS, TOMATO MUSTARD & PINE NUT HOLLANDAISE

Steps:

• Brush each spring roll wrapper with butter and place 2 mint leaves, a salmon steak and the cooked asparagus inside each wrapper. Sear in olive oil.
• Tomato/Mustard: Place all ingredients into a saucepan and simmer for about 45 minutes. Yields about 6 cups.
• Pine Nut Hollandaise: Bring pine nuts and olive oil to a simmer and continue to simmer until the nuts are golden brown. Whisk egg yolks with vinegar and lime juice. Pour the pine nut oil slowly into the mixture to form an emulsion. Keep the hollandaise warm in a bowl over a pot of water or use a bain-marie. Makes 3 cups.

ASPARAGUS WITH SMOKED SALMON AND GRIBICHE SAUCE

Steps:

• Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.