NZ Woman's Weekly

Seared salmon strips with Asparagus and homemade hollandaise

  • Meal Type

  • Servings

  • Courses


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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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