NZ Woman's Weekly

Seared salmon strips with Asparagus and homemade hollandaise

Seared salmon strips with Asparagus and homemade hollandaise
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Salmon says decadence like no other fish, so it makes a perfect special occasion brunch dish. Impress your guests with an easy homemade hollandaise.

  • 1 tbsp olive oil
  • 30g butter
  • 1 (approx 600g) piece fresh salmon fillet, boned and sliced, or 2-3 strips per person
  • ½ tsp lemon and dill seasoning or similar
  • ½ tsp sea salt
  • 2-3 sprigs fresh dill
  • 60g rocket leaves
  • 1-2 avocados, sliced into wedges
  • 2 bunches asparagus, peeled or thinly sliced into lengths
  • 3 egg yolks
  • 2 tbsp lemon juice
  • ½ tsp each sea salt and cracked pepper
  • 2 tbsp warm water
  • 200g premium butter

1 Heat the oil and butter in a nonstick pan. Sprinkle salmon with seasoning and dill, then sear the salmon fillet strips over a medium heat for 2-3 minutes each side until just cooked through. Set aside to rest.

2 Blanch asparagus for 2-3 minutes until tender and drain. 3 For hollandaise, heat butter in a small saucepan until boiling. Meanwhile, whisk egg yolks, lemon juice, seasoning and water in a glass or stainless-steel bowl until foamy. Whisk the egg mixture vigorously while adding the boiling butter in a thin steady stream (don’t use the last bit of the butter that’s milky). Check seasoning. Arrange the rocket, avocado slices and asparagus spears on the plates and top with the warm salmon. Drizzle over hollandaise or let guests serve themselves from little individual pots.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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