Seared salmon with quick hollandaise
A quick and easy salmon dish with a superb hollandaise sauce
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Put the eggs in a blender and, with the motor running, pour in the hot butter until the mixture thickens. Season with lemon juice, salt and pepper. Stir in the herbs. Meanwhile, cook the asparagus and broad beans separately in boiling water for 2-3 minutes until just cooked through. Pop the broad beans out of their skins if you prefer (they can be a bit tough). Heat a little oil in a frying pan and cook the salmon skin-side down for 2 minutes, turn over and cook the other side for 2 minutes, or until cooked. Serve the salmon with the vegetables and hollandaise.
Per serving
593 kcalories, protein 28.9g, carbohydrate 35.7g, fat 38.1 g, saturated fat 13.7g, fibre 1.2g, salt 0.88 g
Recipe from olive magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/3659/
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Ingredients
- 2 eggs
- 50g butter , melted
- 1 lemon , juiced
- a handful of tarragon and basil, chopped
- 8 asparagus spears, ends trimmed
- 2 handfuls broad bean
- oil
- 2 salmon fillets
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- 2 eggs
- 50g butter , melted
- 1 lemon , juiced
- a handful of tarragon and basil, chopped
- 8 asparagus spears, ends trimmed
- 2 handfuls broad bean
- oil
- 2 salmon fillets
Per serving
593 kcalories, protein 28.9g, carbohydrate 35.7g, fat 38.1 g, saturated fat 13.7g, fibre 1.2g, salt 0.88 g
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19 May 2008
weeble cooks rated and commented on this recipe
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07 May 2010
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