Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce

Name: Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch asparagus, trimmed; 2 large sheets large baking sheets; 237 milliliters clarified butter; 3 larges egg yolks; 454 grams fingerling potatoes; 2 teaspoons finely chopped fresh tarragon leaves; 4 Juice of two lemons; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil; 680 grams center-cut salmon fillets; 237 milliliters white wine vinegar; 2 teaspoons whole peppercorns

Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce is a pescatarian main course. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 849 calories, 41g of protein, and 63g of fat. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up center-cut salmon fillets, baking, clarified butter, and a few other things to make it today. To use up the clarified butter you could follow this main course with the Raw Chocolate Superfood Tart as a dessert.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender.

Ingredients you will need

Potato

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.

Ingredients you will need

Potato

Equipment you will use

Oven

On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.

Ingredients you will need

Lemon Juice

Asparagus

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Oven

In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.

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Peppercorns

Tarragon

Vinegar

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Sauce Pan

Sieve

Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water).

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Water

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Sauce Pan

Bowl

Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color.

Ingredients you will need

Egg Yolk

Reduction

Vinegar

Egg

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Whisk

Add the clarified butter in a slow steady stream, whisking constantly.

Ingredients you will need

Clarified Butter

Equipment you will use

Whisk

Remove the hollandaise sauce from the heat and cover to keep warm.

Ingredients you will need

Hollandaise Sauce

Season both sides of the salmon fillets with salt and pepper.

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Salt And Pepper

Salmon Fillets

In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking.

Ingredients you will need

Olive Oil

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Frying Pan

Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down.

Ingredients you will need

Salmon

Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.

Ingredients you will need

Lemon Juice

Salmon

Equipment you will use

Oven

Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

Ingredients you will need

Salmon

Hollandaise Sauce

Asparagus

Potato

From Master

Equipment

Ingredients

Servings:

1bunch

asparagus, trimmed 2large sheets

large baking sheets 237milliliters

clarified butter 3larges

egg yolks 454grams

fingerling potatoes 2teaspoons

finely chopped fresh tarragon leaves 4

Juice of two lemons 4servings

Kosher salt and freshly ground black pepper 1Tbsp

olive oil 680grams

center-cut salmon fillets 237milliliters

white wine vinegar 2teaspoons

whole peppercorns

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.