Wild Alaska Salmon With Asparagus And Hollandaise Sauce
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Wild Alaska Salmon With Asparagus And Hollandaise Sauce

You can’t lose when preparing salmon: it is nutritious and is bound to be delicious. Especially when it is wild salmon harvested from the crystal clear waters of Alaska. You can learn more reasons why this fish is widely praised in our recent article.

Today, we suggest we focus on its taste: wild Alaska salmon paired with crunchy asparagus and covered with creamy sun-colored hollandaise sauce.

For 2 servings:

  • 2 filets wild Alaska salmon (about 130 grams each)
  • 230 grams asparagus or 20-30 stems
  • 6 tablespoons clarified butter
  • 1 tablespoon olive oil
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice

Seasoning to taste:

  • salt
  • pepper
  • cayenne pepper
  • garlic powder
  • onion powder
  • paprika

Cooking steps

Step 1

Preheat a cast-iron pan over medium-high heat and add the olive oil. Wait until it gets hot and season the salmon filets with salt and pepper.

Step 2

Sear the salmon filets skin side down for about 5 minutes, or until it can be easily removed from the pan. Flip the salmon filets, then add the asparagus spears to sear while you continue cooking for 5 more minutes.

Step 3

Heat the clarified butter in a small pan. Get it hot enough to bubble, so that the heat is enough to cook the egg yolks during the next part of this step. Remove the butter from the heat. Add the egg yolks to a blender along with salt, pepper, cayenne, garlic powder, onion powder and paprika. Blend for several seconds, then open the top of the lid and slowly stream the butter in while the blender is still running. It should turn into hollandaise sauce. If it’s too thick, then feel free to thin it out with a bit of water.

Serve the seared salmon and asparagus with the hollandaise sauce drizzled on top. This dish is so easy to cook, but the taste it yields rivals one you could order in an expensive restaurant. Bon Appetit!

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