Salmon And Asparagus With Hollandaise Sauce Recipes

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PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS



Pan-Seared Salmon with No-Fail Hollandaise and Asparagus image

Provided by Andrew Zimmern

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 skin-on salmon fillets, about 6 ounces each
Sea salt
Ground white pepper
3 tablespoons safflower or other vegetable oil
1/2 pound asparagus, trimmed
3 large egg yolks
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
1 tablespoon fresh lemon juice, plus more for seasoning
1 tablespoon minced fresh chives, plus more for garnish
1 tablespoon minced fresh dill, plus more for garnish
1 tablespoon minced fresh tarragon, plus more for garnish
1 stick (8 tablespoons) unsalted butter, cubed and at room temperature
Bring a medium saucepan of water to a boil.
Season your salmon with sea salt and white pepper.

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 AND ASPARAGUS WITH HOLLANDAISE SAUCE



Salmon and Asparagus With Hollandaise Sauce image

This is a quick and easy dinner. Pop the foil packets in the oven while you make the sauce. Easy, great tasting hollandaise sauce. Can be whipped up while the salmon is cooking. This is an adaptation of many different recipes till I found the perfect dish to serve for dinner.

Provided by Abba Gimel

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 sheets aluminum foil (12in x 18in)
4 (150 g) salmon fillets
4 tablespoons butter
4 garlic cloves (minced)
1/2 kg asparagus
2 fresh lemon
fresh ground black pepper (to taste)
fish seasoning, blend (to taste)
1/2 cup butter
3 large egg yolks
2 tablespoons lemon juice
1/8 teaspoon salt (optional)
1 dash cayenne pepper (or to taste) or 1 dash hot pepper sauce (or to taste)
2 tablespoons hot water

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.

ASPARAGUS WITH HOLLANDAISE



Asparagus with Hollandaise image

Blanched asparagus is served with an easy blender-made Hollandaise sauce and a sprinkle of cayenne for a little heat.

Provided by Food Network

Categories     side-dish

Time 10m

Number Of Ingredients 6

1 bunch asparagus (about 1 pound)
Kosher salt and freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper plus more for sprinkling (optional)
4 tablespoons (1/2 stick) unsalted butter

Steps:

  • Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
  • Bring a pot of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender, 4 to 6 minutes depending on the thickness. Drain in a colander.
  • Meanwhile, put the egg yolk, lemon juice and cayenne in a blender. Pulse a couple times to combine.
  • Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up.
  • Transfer the asparagus to a plate. Pour the sauce over the top of the asparagus, sprinkle with more cayenne if desired and serve right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SALMON WITH TARRAGON HOLLANDAISE



Salmon with tarragon Hollandaise image

Impress your other half with this 20 minute supper that takes little effort (but don't tell them that!)

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

1 tbsp olive oil
2 salmon fillets , scaled, skin on, about 140g/5oz each
125g pack asparagus tips, ends trimmed
2 bunches cherry tomatoes on the vine
1 tbsp chopped tarragon
150ml hollandaise sauce , to serve (we used Joubére Fresh Hollandaise Sauce)

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.

Nutrition Facts : Calories 327 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.18 milligram of sodium

CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE



Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce image

Categories     Fish     Potato     Dinner     Salmon     Asparagus     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For the potatoes:
1 pound fingerling potatoes
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the asparagus:
1 bunch asparagus, trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
For the hollandaise sauce:
1 cup white wine vinegar
2 teaspoons finely chopped fresh tarragon leaves
2 teaspoons whole peppercorns
3 large egg yolks
1 cup clarified butter
For the salmon:
4 (6- to 8-ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Juice of two lemons
Equipment:
2 large baking sheets

Steps:

  • Roast the potatoes:
  • Preheat the oven to 400°F.
  • On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
  • Meanwhile, roast the asparagus:
  • On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
  • Make the hollandaise:
  • In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
  • Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
  • Cook the salmon:
  • Season both sides of the salmon fillets with salt and pepper.
  • In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
  • To serve:
  • Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

POACHED SALMON WITH HOLLANDAISE SAUCE



Poached Salmon with Hollandaise Sauce image

Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

Provided by luna

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 2

Number Of Ingredients 10

3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
2 (6 ounce) skinless, boneless salmon fillets
3 egg yolks
1 tablespoon hot water
1 cup butter, cut into small pieces
2 tablespoons fresh lemon juice
Salt and pepper to taste
2 tablespoons chopped fresh chives

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.

Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g

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