Salmon with lemon hollandaise, asparagus and rice

Salmon with lemon hollandaise, asparagus and rice

4.4 110 ratings

Prep. 15 min

Total 45 min

4 portions

Ingredients

Hollandaise sauce

water
15 g
freshly squeezed lemon juice
30 g
unsalted butter cut into pieces
225 g
egg yolks
4
sea salt
½ tsp
ground black pepper
1 pinch

Salmon, asparagus and rice

fresh coriander or flat-leaf parsley, leaves only
30 g
lemon zested, no white pith, plus 1 tbsp of lemon juice
1
jasmine rice
285 g
water
1000 g
onion powder
1 tsp
garlic powder
½ tsp
sea salt plus extra to season
½ tsp
asparagus or broccoli florets, trimmed
340 g
fresh skinless, boneless salmon fillets (approx. 3 cm thick)
450 g
ground black pepper to season

Difficulty

easy

Nutrition per 1 portion

Sodium 672 mg

Protein 33 g

Energy 3778 kJ / 903 kcal

Fat 58 g

Fibre 1 g

Saturated Fat 32 g

Carbohydrates 62 g

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 recipes
Australia and New Zealand

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