Recipe courtesy of Andrew Zimmern
Recipe courtesy of Andrew Zimmern
Watch how to make this recipe.
Pan-Seared Salmon with No-Fail Hollandaise and Asparagus
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1082
- Total Fat
- 97 g
- Saturated Fat
- 38 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 43 g
- Cholesterol
- 491 mg
- Sodium
- 955 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1082
- Total Fat
- 97 g
- Saturated Fat
- 38 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 43 g
- Cholesterol
- 491 mg
- Sodium
- 955 mg
Ingredients
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Directions
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13m
Easy
CLASS
- 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.
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