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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 424.3
  • Total Fat: 32.9 g
  • Cholesterol: 80.5 mg
  • Sodium: 401.3 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 29.9 g

View full nutritional breakdown of Grilled Salmon and Asparagus with Jalapeno Hollandaise calories by ingredient
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Grilled Salmon and Asparagus with Jalapeno Hollandaise

Submitted by: ANJNNO

Introduction

This is a recipe I originally got off of http://recipes.chef2chef.net My wife and I love it. The Hollandaise is a little decadent but sometimes you just have to. This is a recipe I originally got off of http://recipes.chef2chef.net My wife and I love it. The Hollandaise is a little decadent but sometimes you just have to.
Number of Servings: 6

Ingredients

    6 each 4 ounce salmon filets uniform in size and thickness
    18 pieces of asparagus
    olive oil
    16 Tbs "I Can't Believe It's Not Butter"
    4 each egg yolks
    1/2 each lemon, juiced
    1/4 teaspoon salt
    1 dash cayenne
    2-3 drops bottled hot pepper sauce
    1/4 to 1/2 each jalapeno, ribs and seeds removed

Directions

Preparation:

Place the salmon and asparagus on a large platter and brush lightly with the olive oil. Season them lightly with a little black pepper and lemon. Prepare your grill to cook at a medium heat. When the grill is ready, put the salmon on skin side down and cook for 5 minutes. Make sure your ingredients for the sauce are ready. Carefully turn the salmon flesh side down and put the asparagus on the grill. You've got about 5-7 minutes to prepare the sauce and keep the asparagus and salmon from burning. It might be easier to have another person prepare the sauce at this point.

To prepare the sauce: Put the egg yolks, juice, seasonings and jalapeno into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted (I mean it has to be boiling or it will not thicken) butter substitute into the egg mixture while the bender is running.

The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible.

Place the grilled salmon on warm plates and top each with three pieces of grilled asparagus. Top the salmon with the hollandaise. Garnish with some cilantro if you like and serve immediately.

Adapted From 50 Ways to Feed Your Lover, by Janeen Sarlin and Jennifer Rosenfeld Saltiel


Number of Servings: 6

Recipe submitted by SparkPeople user ANJNNO.






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