Salmon With Asparagus, Tomato Mustard & Pine Nut Ho

Name: Salmon With Asparagus, Tomato Mustard & Pine Nut Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5 ounce) salmon steaks; 4 asparagus spears, cooked (looks nice with 2 each green and white); 4 spring roll wrappers; 8 mint leaves; 1 tablespoon melted butter; 2 tablespoons olive oil; 8 tomatoes, seeded; 8 shallots; 8 garlic cloves; 1 tablespoon honey; 1 cup olive oil; 3 tablespoons mustard oil; 2 basil leaves; 2 sprigs tarragon; 2 dried hot chili peppers; 2 white peppercorns; 1 teaspoon salt; 2 limes, zest of; 1 cup pine nuts; ½ cup pine nut oil; 4 egg yolks; ½ teaspoon champagne vinegar; 12 lime, juice of; 1 ½ cups extra virgin olive oil

Servings: persons

4 (5 ounce) salmon steaks
4 asparagus spears, cooked (looks nice with 2 each green and white)
4 spring roll wrappers
8 mint leaves
1 tablespoon melted butter
2 tablespoons olive oil
8 tomatoes, seeded
8 shallots
8 garlic cloves
1 tablespoon honey
1 cup olive oil
3 tablespoons mustard oil
2 basil leaves
2 sprigs tarragon
2 dried hot chili peppers
2 white peppercorns
1 teaspoon salt
2 limes, zest of
1 cup pine nuts
½ cup pine nut oil
4 egg yolks
½ teaspoon champagne vinegar
12 lime, juice of
1 ½ cups extra virgin olive oil

1
Brush each spring roll wrapper with butter and place 2 mint leaves, a salmon steak and the cooked asparagus inside each wrapper.
2
Sear in olive oil.
3
Tomato/Mustard: Place all ingredients into a saucepan and simmer for about 45 minutes.
4
Yields about 6 cups.
5
Pine Nut Hollandaise: Bring pine nuts and olive oil to a simmer and continue to simmer until the nuts are golden brown.
6
Whisk egg yolks with vinegar and lime juice.
7
Pour the pine nut oil slowly into the mixture to form an emulsion.
8
Keep the hollandaise warm in a bowl over a pot of water or use a bain-marie.

2957

kcal

Calories

255

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 (5 ounce) salmon steaks, 4 asparagus spears, cooked (looks nice with 2 each green and white), 4 spring roll wrappers, 8 mint leaves, and more.

Yes, Salmon With Asparagus, Tomato Mustard & Pine Nut Hollandaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Asparagus, Tomato Mustard & Pine Nut Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions